Chicken-walnut Salad With Pomegranate Seeds

    <h4 class="recipe-ingredients__title">Ingredients</h4>
    <ul class="recipe-ingredients__list">
                                <li>8 oz  leftover skinless chicken, chopped </li>
                                            <li>1/2  medium onion, finely chopped</li>
                                            <li>1 1 celery rib, finely chopped </li>
                                            <li>1/4 cup  (1 oz) finely chopped walnuts </li>
                                            <li>2 Tbsp  pomegranate arils/seeds (or dried cranberries) </li>
                                            <li>2 Tbsp  light mayonnaise </li>
                                            <li>2 Tbsp  nonfat plain Greek yogurt</li>
                                            <li>1 Tbsp  Dijon mustard</li>
                                            <li>1 tsp  fresh lemon juice </li>
                                            <li>1/4 tsp  salt </li>
                                            <li>1/8 tsp  ground black pepper</li>
                                            <li>4 (8-inch) low-carb, whole-wheat flour tortillas</li>
                            </ul>

    <h2 class="block-title"><span>Directions</span></h2>

                            <li>In a medium bowl, combine chicken, onion, celery, and walnuts with pomegranate arils.

                                    <li>Add chicken salad to tortillas. Fold the sides in; bring bottom up; roll to close.</li>

<h5 class="post-actions__title">Want a copy on the go?</h5>

    Print