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
- Oven or toaster oven
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!
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