Yields: 2 -3 servings
Ingredients
- 4 cups finely chopped romaine hearts
- 2 cups baby arugula
- 12 ounces diced or shredded chicken breasts
- 1 small apple diced (I like Honeycrisp, Gala, or good old Granny Smith for this.)
- 1 celery rib thinly sliced
- ¼ cup chopped walnuts
- ¼ cup golden raisins
- For the dressing:
- ½ cup nonfat plain Greek yogurt
- Juice of 1 small lemon
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons Dijon mustard
- 1-2 teaspoons pure maple syrup depending on your sweet tooth
- Freshly ground black pepper to taste
- Kosher salt if needed
Instructions
- In a small bowl, combine all the ingredients for the dressing. It should be thick, but still pourable. (If it seems too thick, add a tiny splash of water until you reach the desired consistency.) Taste and add a little salt, black pepper, or extra maple syrup if needed.
- Add all the ingredients for the salad to a medium mixing bowl. Drizzle with the dressing (you may not need all of it—I like to start with half and add more to taste), and toss to combine. Serve immediately.