This chicken salad is packed with protein! It has the perfect combinations of flavors and textures–sweet and salty, soft and crunchy. It’s been a go to of mine for the last year, and is still one of my favorites!
yield 6-8 servings
Ingredients
- 2/3 cup nonfat plain Greek yogurt
- 2 tbs dijon mustard
- pinch freshly ground pepper
- 1-2 tbs finely minced rosemary
- meat from 1 rotisserie chicken, skin removed
- 2/3 cup chopped celery
- 1/4 cup dried cranberries
- 1 large gala apple, chopped
- 1 tbs slivered almonds
In a small bowl, whisk together yogurt, mustard, pepper and rosemary. Set aside.
Place remaining ingredients in a large bowl, and lightly toss. Stir in dressing until well combined.
Eat immediately, or store in refrigerator for up to 7 days.
**Note: To eat the chicken salad, you are not limited to sandwiches! Usually I crumble some brown rice cakes on mine or eat it with whole grain crackers. If taking it to go, package bread products separately until ready to eat.
Recipe Source: Ari's menu
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