April 26, 2016

greek yogurt chicken salad

CHICKEN SALAD is one my my favorite foods. The only downfall is it is always chalk full of high calorie-bad-for-you ingredients. Which is totally fine once in a while, but when you want it all of the time it can be a real big bummer!
Healthy Chicken Salad

Sunday I thought I'd try my hand at making a recipe using greek yogurt. Being the blogger that I am  naturally I decided: let's photograph the process. Plus Sandy was at her grandparents' so I could work without a pup  constantly underfoot  patiently waiting for a dropping.

Holy moly, y'all. Those gals (and guys) who blog recipes put in a TON of work! I didn't exactly think it would be a breeze, but damn. It was very effortful to cut, measure, and arrange all of the ingredients to be photographed. Props to you all who do this 5 days a week! I, for one, might not ever do it again! And I'm only about half joking when I say that I may never do that again.

The recipe itself is really easy to put together. And honestly you can sub any of the filler ingredients. If you want to add grapes and not apples or use grapes and apples, go for it! Bell peppers aren't your thing? That's cool, add some celery if you wish! It's super simple and so flexible. Make it your own.

 Cook the chicken however you like. I pan grilled mine. But you could totally used left over rotisserie chicken or anything like that! Let that cool while you dice the apple & pepper. Then dice, shred, cube, whatever you fancy the chicken. Then you just mix all the ingredients together. Put it in the fridge for a while so it gets nice and cold and all the flavors can mix and meld together.

You can plate it up a la carte, on toast, crackers, a croissant if you wish; although that kind of defeats the purpose.... I served mine up with some lemonade.
1 lb chicken breast
1 cup greek yogurt
1 apple -- I used a fuji apple, use what you like
1 orange bell pepper (feel free to omit)
1 cup almond slices
1 tsp garlic
1/2 tsp seasoning salt -- I use country bobs (locally made)
1/2 tsp salt - I used pink Himalayan salt.

I hope you try it and love it! Let me know what you think!

LINKING UP AT: Let's Be Friends Blog Hop with TIFFANY &Wine'd Down Wednesday with CATHY

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