Ingredients:

  • 1/2 cup (115g) Plain Non-fat Greek Yogurt
  • 1 tbsp (15ml) Freshly squeezed lemon juice
  • 1 tsp (5ml) Honey
  • 1/2 tsp (2.5g) Fine Sea Salt
  • 1/4 tsp (1g) Freshly cracked black pepper
  • 2 large (400g) Honeycrisp or Granny Smith apples, cubed
  • 1 cup (150g) Red seedless grapes, halved
  • 1 cup (100g) Celery, thinly sliced
  • 1/2 cup (60g) Toasted walnuts, roughly chopped
  • 2 cups (60g) Fresh arugula
  • 1.5 cups (225g) Cooked chicken breast, cubed

Instructions:

  1. Place the chopped walnuts in a dry skillet over medium heat. Stir frequently for 3–5 minutes until fragrant and slightly darkened. Remove to a plate to cool completely.
  2. In a large mixing bowl, whisk together the Greek yogurt, lemon juice, honey, sea salt, and black pepper until the texture is velvety and smooth.
  3. Add the cubed apples to the dressing immediately and toss to coat; the lemon juice will prevent enzymatic browning.
  4. Fold in the halved grapes, sliced celery, and cubed chicken breast until all ingredients are evenly distributed and coated in the creamy base.
  5. Just before serving, fold in the toasted walnuts to maintain their crunch. Serve the mixture over a bed of fresh arugula.