This week I’m focusing on recipes that are made with cooked chicken breast.  If you keep cooked chicken on hand, there are so many different dishes you can whip up pretty quickly.  Cooked chicken freezes really well, so it’s easy to keep on hand.  I usually freeze it in 1lb or 1/2 lb portions and then just defrost what I need for a recipe.  So if  you’re cooking chicken breasts for dinner, cook a few extras and freeze for later.  I have also seen that several stores are now carry cooked, shredded rotisserie chicken breast, Costco being one of them.  And of course, a rotisserie chicken is always a great go-to when a recipe calls for cooked chicken.

Now, onto today’s recipe.  This chicken salad is so incredible.  It’s based on a recipe that I remember my Grandma making and I always loved it. It’s sweet and savory as well as crunchy and creamy, such perfect combination.  I wasn’t able to find my Grandma’s recipe, so I had to come up with the dressing on my own and I think it turned out pretty amazing!  It’s a dressing that you don’t have to feel bad about eating, either.  It’s mostly made up of non-fat Greek yogurt, with just a couple tablespoons of light mayo added to make it extra creamy.

This salad tastes great on it’s own, but it also makes a fantastic sandwich.  Make a big batch of this salad and eat it all week, it just gets better the longer it sits!

Sweet and Savory Chicken Salad with Creamy Yogurt Dressing

For the salad:

  • 8 oz cooked, cubed chicken breast
  • 2 ribs celery, chopped
  • 2 green onions, thinly sliced
  • 1/2 cup purple grapes, halved
  • 1/4 cup slivered almonds, toasted*

For the Dressing:

  • 1/4 cup fat free plain Greek Yogurt
  • 2 tbsp light mayonnaise
  • 1 tbsp white wine vinegar (red wine vinegar would work, too)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp celery salt

Combine all ingredients for the salad in a medium size mixing bowl.

Stir all of the ingredients for the dressing together in a small bowl until creamy and well combined.

Spoon dressing over chicken mixture, stirring to coat.

Serve alone, on top of greens or on a sandwich roll.

*to toast almonds spread in a single layer on a microwave safe plate.  Microwave on high, 1 minute at a time, until toasted, about  minutes total.




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