My husband loves chicken salad.
He loves tuna salad.
They do not love him. At least not the way they are traditionally made. Conventional meat salad recipes call for eggs, onions, mayonnaise or a combination of all three, none of which my sweet baboo can eat without terrible digestive side effects, whose details I will spare you. Over the weekend, he had mentioned having a hankering for chicken salad, and he wondered aloud if it could be made with Greek yogurt. I assured him that it could be, and promised to make him a batch to eat for lunch a few days this week. He too is attempting to eat more healthily, so I tried to make a version that was full of flavor, texture and nutrients. To wit:
This was exceptionally easy to whip up, and took very little time and effort. Here’s how I did it.
You will need:
- 1 whole boneless, skinless chicken breast, poached and diced into bite-size pieces
- 1 1/2 cups Greek yogurt, like Fage (I used the 2% milkfat version)
- 1/2 cup celery, cut into small dice
- 1/2 cup seedless red grapes, halved
- 1/4 cup blanched slivered almonds
- salt and white pepper to taste
In a large sized mixing bowl, place the diced chicken, almonds, celery and grape halves. Pour the yogurt on top and stir everything together to combine, taking care to coat the meat, veggies, fruit and nuts with the yogurt. Store in the refrigerator, covered.
This recipe made 3 cups of chicken salad, which my husband is looking forward to eating on for the rest of the week at lunchtime.