Tuesday, March 14, 2017

Greek Yogurt Chicken Salad

Here's one from the vaults for you! Photographed, written and left to rot until I had time to proof it. Which apparently I didn't have time for as I found it still sitting there in a draft.

This post is a vintage April 2016, now available for your reading pleasure. Give my last year self a break, she was sleep deprived, a full time mom and working a part time job, praying that layoffs wouldn't make us lose it all. Whew.

I have a few more of these lying around that I'll disperse over the next few weeks. Enjoy!

If a picky eater will eat this, you know it's not bad. I'm a picky eater, by the way, or I was.

I've recently been converted to a chicken salad lover. I'm not sure how it happened, I used to view it as a gross, slimy, mayonnaisey chicken thing with way too many onions, that people put on bread.

And then someone, somewhere served me a sandwich that was to die for. The flavor was right, it was delicious and NO ONIONS.

Sorry for my hate on the onions, it's just, fresh onions don't like me very much.

I don't want to gossip or put words in the onions mouths, but they totes give me indigestion.

Trust me. I've had enough pico on my tacos and suffered in silence long enough.

Onions and I are not friends.

Unless they're properly caramelized.

Or fried. Especially if they're a fried shoestring onions. Then we can certainly be amicable.

We store a lot of foods in mason jars, not because we're hip or cool, we just have a lot of mason jars after our pickling phase. 

One day while absorbed in the throws of the internet, whilst the baby napped, I came across the suggestion to make chicken salad with.... greek yogurt.

Ew.

I mean, I like the kind that is sweetened and tastes nothing like greek yogurt. But plain, bland greek yogurt?

Ew.

But alas, I showed it to my husband and he thought it looked good, so I jumped that hurdle and made some. I made the recipe my own with apples, cranberries, walnuts and NO ONIONS and wow, it is yummy.

We didn't eat ours as a sandwich, we ate the mixture as is since we're trying to cut carbs down. I ate it everyday for lunch last week and loved it. I'm sure it would be super delicious on warm toasted bread, someday I'll have it that way. [Side note: I was cutting my carbs because I have a minor cholesterol issue. But guess who just passed her test!? THIS GAL!]

You know what's hard to make look pretty? Chicken salad.

My past experience with greek yogurt wasn't very exciting. I didn't like the flavor and I didn't like the texture. Until my husband brought me the The Greek Gods yogurt brand, then I was in love. While it's not low carb when consumed in copious amounts on it's own, it does well spread out in the salad. Plus its super smooth, no texture issues with this one.

I have texture problems, don't judge me. You know Greek yogurt has a funny texture, don't lie to yourself.

- Amanda

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Recipe
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  • 2 Chicken breasts, cooked and shredded
  • 3 tablespoons of greek yogurt, I prefer The Greek Gods Brand
  • 1 cup diced apple
  • 1/2 cup dried cranberry
  • 1/4 cup walnuts
  • Salt or Pepper if desired
This one is super simple, just be sure your chicken has cooled before you begin.

Add all the ingredients into a large mixing bowl and mix until thoroughly combined. Add more greek yogurt if needed, the consistency if up to you. Salt and pepper to taste.

Eat as is. Serve on warm wheat toast. Pile it on some greenery and make it a real salad. It's good either way!

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