Apple and Chicken Salad

• 2 red apples (such as cameo)
• 2 celery stalked (diced)
• 2 cups cooked skinless chicken breasts (about 2 breasts)
• 1/4 cup plain nonfat Greek yogurt
• 1/4 cup raisins
• 1/4 cup mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 16 lettuce leaves (bibb, romaine, green or redl leaf)

1. Cook chicken by grilling, roasting, or pan frying. Allow chicken to cool, then cut into half-inch cubes. You can cook the chicken ahead and refrigerate it up to three days before serving.
2. Cut apples in quarters, remove core, and cut into half-inch cubes.
3. Add the yogurt, mayonnaise, salt, and pepper to a medium mixing bowl. Stir or whisk until combined.
4. Add the apples, celery, chicken, and raisins to the bowl and gently stir them into the yogurt mixture until they are well-coated.
5. Arrange lettuce on serving plates and top with mixture from bowl to serve.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.