It has been my experience that people generally fall into 2 camps: those who love chicken salad and those who hate it. If you're of the haters, you should probably stop reading now and go make yourself a grilled cheese. But if you're a chicken salad lover, then keep on reading because this is your lucky day!! This is no ordinary version either but is filled with apples, grapes, nuts, craisins and red onion, with just a lick of Greek yogurt to keep it all together. There's no mayo in sight to weigh it down. Guys, this is light and scores high points in both the flavor and crunch department. It's the perfect lunch as is, on some good bread or with a handful of pita chips. Healthy and delicious. Truly, can life get any more perfect?!!
As a little kid, my mom would often make leftover chicken into chicken salad for my dad and I would be totally grossed out. How could he like it?!! Now, I'm a big fan myself, provided it's made the "right" way. First off, it can't be gloppy--too much mayo and I'm grossed out again. That's part of what I love so much about this chicken salad--there's only a very small amount of Greek yogurt used so it's creamy but not mushy. Second, it's got to have lots of stuff in it--and this version does not disappoint with all the grapes, apples and nuts!!
Finally, it's got to taste great and this chicken salad does not disappoint. Plus it comes together so easily and is extremely versatile. So say you're not a big grape fan, you can leave them out or sub in celery instead or use dried cherries instead of the craisins or sub in walnuts for the pecans. No matter what it's going to be yummy!
And while chicken salad kinda seems springy to me, having a container of it during these very temptingly caloric times is a diet saver and not something to be taken lightly. Take it from me--make this today and your skinny jeans will thank you...so will your tastebuds!!
My Favorite Chicken Salad-Lightened Up
Makes about 4 servings
Prep Time: About 45 minutes (only about 15 of that is hands on)
- About 2 pounds boneless, skinless chicken breasts
- Water (to cook the chicken in)
- 1/2 cup low-fat plain Greek yogurt
- 1 cup seedless red grapes, cut in half
- 1/2 cup toasted slivered almonds
- 1/2 cup toasted pecans, chopped
- 1/2 cup dried cranberries
- 1 large (or two small) Granny Smith apples, cored and diced (or any apple you like)
- 1/2 small red onion, finely chopped
- Salt and black pepper to taste
1. Place the chicken in a medium pot and cover with water. Bring to a boil and cook the chicken for about 20 minutes, or until very tender. Drain the water and let the chicken cool completely, about another 20 minutes (if you're in a rush you can refrigerate it for a bit to help it cool faster). When cool, either dice or shred the chicken.
2. While chicken is cooling, place the yogurt, grapes, both nuts, cranberries, apples and onion in a large bowl. Add in the cooled shredded chicken and mix everything together. Season to taste with salt and pepper. Serve immediately or store in an airtight container in the fridge. Salad lasts up to 3 days, chilled.
Note: Recipe adapted from Trisha's Table by Trisha Yearwood. I jiggled around with the proportions of things here. Feel free to sub in or out what you like or don't. It's a very forgiving recipe.