Recipe: Greek Yogurt Chicken Salad

Reading Time: 2 minutes

I owe you this recipe. A few weeks ago I went on a chicken salad kick, mostly because I love dill and this was an easy way to get in some protein without a ton of carbohydrates. I don’t like to put food into categories – I want to eat what I want when I want it, so chicken salad and tuna salad are often snacks in this house.

Like most of you, the weekends are for grocery shopping and meals are a moshposh until that happens. So we were looking at all the parts that we had in the fridge and tried to figure out what we could do with them – that’s where the cinnamon raisin bread in this recipe came into play.

Greek Yogurt Chicken Salad for Two

What You’ll Need

• 8 ounces of cooked chicken breast, cubed
• 1/3 cup plain Greek yogurt (I used 2% Fage)
• 2 tablespoons walnuts
• 1/3 cup grapes, chopped
• 4 slices of bread (I used Pepperidge Farm cinnamon raisin)
• 1 teaspoon of dill weed
• salt
• pepper
• Oven or toaster oven

Directions

1.In a medium sized mixing bowl mix cooked, cubed chicken, Greek yogurt and dill weed. I had seasoned my chicken when I baked it, but it can be plain as well. Mix thoroughly.

2.Mix in chopped grapes. I quartered our grapes because they were large, but whatever size you prefer. Depending on the size of the bread or if you choose a wrap may not need to quarter them.

3.Mix in walnut pieces. I put my walnuts in a bag and used a meat tenderizer to break them into smaller pieces. I’ve found that using a knife can be a long process and dangerous if your knife isn’t sharp enough. If you have walnut or pecan pieces already you can skip this step.

4.(Optional) Toast your bread! For a hearty sandwich, I find that they can fall apart if there’s a lot in the middle, so toasting helps prevent this. I put my toast in the toaster oven for 2 minutes at 300 degrees. You may not need to toast for this long, again, it’s preference.

5.Add half of the mixture onto your toast and serve!