Maple-Dijon Chicken Salad


  • 6 oz. plain Greek yogurt
  • 2 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 12 oz. cooked chicken cut into bite size cubes
  • 1/3 cup apple, chopped
  • 2 tablespoons dried cranberries
  • 2 tablespoons chopped walnuts or pecans
  • Salt and pepper to tastes


  1. In a large bowl stir together yogurt, maple syrup and dijon mustard until creamy. Add in chicken, apple, cranberries and walnuts and stir until combined. Season with salt and pepper.
  2. Serve on bread, croissants or on a bed of lettuce.


Use leftover chicken or rotisserie chicken. If cooking chicken simply add chicken breasts on a foil lined baking sheet. Drizzle with olive oil and season with salt and pepper. Cook in a preheated 350 degree Fahrenheit oven for 35-40 minutes until chicken is cooked thoroughly. Cool completely and cut into pieces

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