Boot Camp Tarragon Chicken Salad

Boot Camp Tarragon Chicken Salad
by Sarah P.

I just made this recipe that a friend sent me, but I substituted Fage 0% fat Greek yogurt for the mayo (mayo = 900 calories! Fage = 90 calories). It was delicious! - Sarah

Tarragon Chicken Salad

• 2 cups diced cooked chicken
• 1 small tart apple, cored and diced
• 1/3 cup diced celery
• 1/4 cup diced red onion
• 3/4 cup Fage 0% Fat Greek yogurt
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh tarragon leaves - I've used dried & it doesn't ruin it
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped fresh chives
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup lightly salted, roasted cashews
• 4 cups arugula - If you can't find it, just use romaine
• Olive oil, for dressing arugula

Directions

Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the yogurt, lemon juice, tarragon, parsley, chives, salt and pepper. Add a splash of water to thin the dressing because the yogurt is very thick. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews. Try substituting a firm-fleshed fish like mahi or marlin for the chicken (marlin was great), but wait until the end to mix in the fish so it doesn't become mushy like tuna.

I didn't refrigerate - just ate it. Delicious! Also, didn't put any olive oil on the lettuce, so you can save calories there too.

Enjoy!

- Boot Camp Hawaii