Serve this chicken salad as a light lunch or dinner. It is a great way to use up leftover roasted or grilled chicken! The yogurt dressing can be made with any type of yogurt—dairy or non-dairy!
Ingredients
Salad
6 ounces
baby arugula
2 cups
cooked chicken
½ small
sweet onion
thinly sliced
1
granny smith apples
thinly sliced
Dressing
½ cups
whole milk greek yogurt
2 tablespoons
lemon juice
1 small
jalapeño peppers
½ cups
fresh basil
½ cups
cilantro
1 cloves
garlic
peeled
½ teaspoons
sea salt
2 tablespoons
extra virgin olive oil