Wednesday, February 10, 2016

Chicken salad is an American favorite - and like a box of chocolates, there's infinite options. I will not say that my way is the best way, because maybe you like your chicken finely shredded, or maybe you like to fill it with celery, or maybe you like to throw in cranberries; however, I will say that my way is a healthy option with a creative spin that your crowd will definitely be talking about.
For a lower-fat option, I use Greek yogurt as a base, and then use whatever fruit I have on hand for fillers. It's not rocket-science - use what you have. Don't have mango? Use strawberries! Don't have peach? Use pineapple! With this recipe, anything goes! If I'm not taking it to a party, I always make a ton of it to have leftovers in the fridge to munch on during the week. Keep this in mind and adjust the quantities as necessary.

Greek Chicken Salad:
1 whole rotisserie chicken, chopped
1 mango, diced
1 avocado, diced
1 cup grapes, halved
2 apples, diced
3 peaches, diced
2 tbsp. mint, shredded
3/4 cup plain Greek yogurt (more or less as desired)
1/4 cup orange juice (may need more to thin)
salt and pepper, to taste

Combine all ingredients in a large mixing bowl. Refrigerate for a couple hours before serving.


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