2 cups cooked chicken breast (about 1/2 pound)
1/2 cup diced celery stalks and leaves
1/2 cup frozen peas
1/4 cup dried cranberries
1/4 cup plain fat free yogurt
2 tablespoons coarsely chopped walnuts or almonds
1 tablespoon apple cider vinegar (use unfiltered to get all the probiotic benefits of vinegar)
1 teaspoon Dijon or brown deli mustard
1 teaspoon curry powder
1 teaspoon mango chutney or ginger preserves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
Whole grain pocket pita
Kale or spinach leaves
Chicken salad is also great on top of a green salad or with crackers. Leftover chicken salad keeps up to 5 days refrigerated.
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