Zesty Chicken Salad

Concluding a week of all chicken recipes, here's a zesty chicken salad that's easy to whip up for a light lunch or dinner.

Zesty Chicken Salad

3 servings

2 tbsp. olive oil
3/4 lb. chicken breast cutlets
1/2 tsp. dried dill weed
1/4 tsp. garlic powder
Salt and freshly ground black pepper, to taste
3 celery stalks, diced
1 apple (such as pink lady), cored and diced
1/4 cup walnuts, coarsely chopped
1/4 cup raisins
2 tbsp. fresh mint, chopped
Juice from 1/2 lemon (about 2 tbsp.)
1/2 cup nonfat Greek yogurt
2 tsp. honey
2 tsp. Dijon mustard
3 cups arugula leaves

1. Heat olive oil in a medium frying pan over medium heat. Pat chicken breasts dry with paper towels and place in pan. Season with dill, garlic powder, salt and freshly ground black pepper and cook about 10 minutes, flipping the cutlets after 5 minutes, until cooked through and browned. Set aside to cool then chop into 1/2-inch cubes.

2. Combine the celery, apple, walnuts, raisins and mint in a large bowl. Whisk together the lemon juice, yogurt, honey and dijon mustard. Add to the salad and stir to evenly coat the ingredients. Serve salad over arugula leaves.