Light & Easy Chicken Salad
I sampled this at the farmer's market the other day and couldn't stop thinking about it because it was so tasty! Delicious on flaky croissants!
Ingredients:
2 1/2 cups cooked and diced or shredded chicken (in a pinch I use two 12.5 oz cans of chicken)
1 cup celery, chopped (2–3 stalks)
1 cup grapes, cut in half
1/2 cup slivered almonds (optional)
1/3 cup diced green onions
1/2 cup mayonnaise
1/2 cup plain greek yogurt
1 tsp vinegar
salt and pepper, to taste
Directions:
In a small bowl mix together the mayonnaise, greek yogurt, vinegar, green onions, salt and pepper. Add diced chicken, celery, grapes and almonds. Refrigerate until chilled. Serve cold on a sandwich, croissant, tortilla wrap or lettuce leaves.
Recipe from USU.
Ingredients:
2 1/2 cups cooked and diced or shredded chicken (in a pinch I use two 12.5 oz cans of chicken)
1 cup celery, chopped (2–3 stalks)
1 cup grapes, cut in half
1/2 cup slivered almonds (optional)
1/3 cup diced green onions
1/2 cup mayonnaise
1/2 cup plain greek yogurt
1 tsp vinegar
salt and pepper, to taste
Directions:
In a small bowl mix together the mayonnaise, greek yogurt, vinegar, green onions, salt and pepper. Add diced chicken, celery, grapes and almonds. Refrigerate until chilled. Serve cold on a sandwich, croissant, tortilla wrap or lettuce leaves.
Recipe from USU.
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