Rosemary Chicken Salad
Healthy doesn't have to be boring
My older daughter and I invited a dear friend over for lunch today. I knew that I would not have much time to prepare a meal, so came up with something I could make the night before. Toni loves chicken and fresh veggies so why not a chicken salad?
Traditional chicken salads consist of chopped cooked chicken, a bit of celery, and are laden with full-fat mayonnaise. Yes, creamy is dreamy, but I'd rather be able to actually taste the chicken and experience the crisp textures and sweet/savory flavors of nuts, fruits, and veggies.
- 3 cups cooked chicken, diced (I think white meat is best in this recipe)
- 1/2 cup celery, diced
- 1/2 cup dried cranberries
- 1 tsp. fresh rosemary, minced
- 2 tablespoons fresh chives, minced
- 1/3 cup mayonnaise, (I used non-fat)
- 1/3 cup plain Greek yogurt
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper
- Combine all ingredients in large mixing bowl. Cover and chill at least one hour to allow flavors to blend. Spread on bread of your choice. My personal favorite is honey oatmeal.
Here Are Some Suggested Changes
This is such a versatile recipe. Here are a few suggestions on how to adapt it to what you have on hand:
- use fresh minced tarragon in place of the rosemary
- sliced seedless grapes
- diced apple
- chopped fresh pitted cherries
- pumpkin seeds
- chopped smoked almonds
- crumbled bacon
- shredded Cheddar
- shredded Swiss cheese
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