I discovered this recipe in Autumn Calabrese’s Fixate. It is absolutely amazing. It’s called Creamy Chicken Salad. Let me tell you something. I don’t like Greek Yogurt. I couldn’t eat it for the longest time, and I was skeptical of this recipe because it called for Greek Yogurt. The big secret?! I couldn’t even taste it! I modified it a bit by adding dill…a must for me in chicken salad. This is the best chicken salad I have ever eaten in my life!
Creamy Chicken Salad
3 cups chopped chicken breast (boneless, skinless)
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
2 green onions, sliced
1/2 cup honey mustard salad dressing (see below)
1 tsp of dill
Honey Mustard Dressing:
1/2 cup reduced fat (2%) plain greek yogurt
3T Dijon mustard, gluten-free
3T raw honey
3T rice vinegar
1/4 cup extra-virgin olive oil
kosher salt to taste
First, make the dressing. Mix everything together, except the oil. Once it’s all mixed, slowly pour the oil in while whisking the mixture.
Next, mix all of your ingredients together in a bowl. Pour the dressing in and mix well.
The recipe yields 4 cups, and the serving size is 1 1/2 cup. You can eat it plain, put it over lettuce or put it in a whole wheat tortilla and make a delicious wrap!