Creamy Chicken Salad with Apples and Raisins

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  • 1 pound chicken breast, boneless, skinless
  • 1 Tablespoon salt-free seasoning (optional)
  • 1 Tablespoon light mayonnaise
  • 1/2 cup plain low-fat yogurt
  • 2 teaspoons mustard (Dijon or Creole)
  • 2 Tablespoons apple cider vinegar
  • 2 celery stalks, diced small
  • 1/4 cup pecans, chopped
  • 1 apple, diced small
  • 2 Tablespoons raisins
  • 1/4 teaspoon Kosher Salt
  • Fresh ground black pepper (to taste)

To Serve:

  • Wasa Crackers
  • Cucumber, thinly sliced
  • Lettuce, rinsed


  1. Preheat oven to 350°F.
  2. Trim chicken breast and season with salt-free seasoning of choice, if desired. Salt-free lemon pepper, curry powder, or creole seasoning are some delicious options.
  3. Spray a medium sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat. Add chicken breast and cook until the chicken is golden brown on the bottom. Flip the chicken, and then (if your pan is oven-safe) place in the oven to finish cooking. If you pan is not oven-safe, place chicken on a baking sheet and place in the oven.
  4. Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F. Set aside to cool.
  5. While the chicken is cooling, add all remaining ingredients (not including the “to serve” ingredients) to a large bowl and mix thoroughly.
  6. Dice or shred the cooled chicken breast and add it to the sauce mixture. Fold together thoroughly.

Source: FoodShare’s Culinary Medicine Kitchen