Thursday, May 24, 2012

Mrs. Robinson's Chicken Salad

It's not officially summer time in the South until you've had a good chicken salad sandwich.  My mom makes the best (and ugliest) chicken salad in the world but it's mayonnaise based.  I'm still trying to eat healthier, even though it hasn't been doing much good lately, and made up my own little take on a healthier chicken salad recipe.  It turned out delicious.  Enjoy.  :) 

Ingredients
1 chicken breast
2 whole celery sticks
1/4 cup white onion
10 red grapes (that actually look purple)
1/4 cup low calorie sugar blend
1/4 cup dried mixed berries (cranberries, blueberries, cherries)
1/4 cup whole almonds
1/2 cup plain Greek yogurt, any brand

Instructions
Cook the chicken breast by boiling it in water until it is white all the way through.   
Place the Greek yogurt into a covered container you want to keep the chicken salad in after it's finished.
After the chicken is fully cooked, cut it up into small pieces with a knife or blend with a food processor.  Place the chicken on top of the yogurt.  
Cut all of the remaining ingredients into small pieces.
Serve on a cracker, lettuce, or bread.   





Enjoy!  =)  

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3 comments:

Amber in South Carolina said...

i have a similar recipe (minus the onions ;) and i add curry powder and apples. it's an easy way to make it a little different! you're right though, there's nothing quite like chicken salad! :)

Annabelle said...

Yum! I don't like the crunch of celery. Weird I know, but I use celery salt! It's pretty good!

Val said...

I LOVE grapes and almonds in chicken salad! this looks good.