3 oz. rotisserie chicken breast, skin removed and shredded (about 3/4 cup)
1 Tbsp. + 1 tsp. walnuts, chopped
2 Tbsp. Granny Smith apple, finely chopped
2 Tbsp. red grapes, quartered
2 Kirby cucumbers, halved lengthwise (optional)
DIRECTIONS:
Combine the yogurt, vinegar, honey, and ginger in a medium bowl.
Add the chicken, walnuts, and apple. Mix well. Gently stir in the grapes until just combined.
OPTIONAL: Seed and scoop out some of the flesh from the cucumber halves using a rounded teaspoon or melon baller. Divide the chicken salad among the cucumber boats.