lightened-up classic chicken salad

Chicken salad is one of my favorites - one of those things that I crave and get all must.have.right.now about. However, it's not the healthiest food on the block, which is why I love making my own and controlling exactly what goes into it.


Do you see an unhealthy item up there?? No sir. To me, Greek yogurt is the perfect sub for mayonnaise in this recipe - it binds everything together nicely and adds a delicious flavor that mayonnaise lacks. I prefer the classic mix-ins {grapes, almonds, green onions and celery} but you can get as wild as you'd like with different fruits, nuts or seasonings.


Lightened-up Classic Chicken Salad
makes 4-6 servings

- two bone-in, skin-on chicken breasts {or you could use a whole rotisserie chicken from the deli - so easy!}
- olive oil
- salt + pepper
- 1 cup plain Greek yogurt {if you really love the mayo, try half yogurt/half mayo}
- 1 cup red grapes, quartered
- 3 T green onions, chopped
- 2/3 cup celery, diced
- 1/4 cup sliced almonds
  1. Preheat oven to 375. Pat chicken breasts dry, and rub with a generous amount of olive oil, salt and pepper.
  2. Roast the chicken for 35-45 minutes.
  3. When chicken is cool enough to handle, remove the skin. Chop or shred into bite-sized pieces and add to a large bowl. 
  4. Add yogurt, grapes, celery, and onions. Mix well. 
  5. Season to tase with salt and pepper.
  6. Fold in almonds. 
  7. Serve on sandwiches or with crackers. Enjoy!



{Fact: did you know that it's quite hard to take an appetizing photograph of chicken salad? It's true.}

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