A chicken salad recipe with a surprising ingredient
Chicken salad is a satisfying meal no matter the season or occasion. From a baby shower brunch to a picnic in the park, it really fits in anywhere. And the recipes for chicken salad vary greatly, giving it many different flavor profiles and styles. Nuts or without? Hot or cold? Mayo or oil-based? However you define chicken salad, try this option for something a bit lighter (yogurt provides the creaminess) that offers a nod to Michigan’s own local Montmorency cherry crop:
2 whole boneless, skinless chicken breasts, trimmed of fat
¼ cup chopped fresh basil
3 tablespoons fresh thyme leaves
¾ cup dried Montmorency cherries
Dash of kosher salt
Freshly ground black pepper
½ cup non-fat Greek yogurt
3 tablespoons olive oil
Place chicken breasts in medium pan, cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is no longer pink in the middle. Drain and rinse with cold water to cool. Once cool to the touch, cut chicken into ½-inch cubes and place in a large mixing bowl. Add basil, thyme, cherries, salt and pepper and mix thoroughly. In a small bowl, whisk together the Greek yogurt and olive oil until well blended. Pour over the chicken and mix together. Chill for 4 hours or overnight. Serve in lettuce cups or on whole grain bread.
Nutritional Information (Makes 6 servings)
Per serving: 192 calories;9 g total fat;60 mg sodium; 16 g carbohydrates; 1 g fiber; 14 g protein
Watch how easy this recipe is to make here:
This blog post is part of #HealthyMe, a personalized web experience based on your health and wellness goals. To sign up today, visit http://www.
Photo credit: Steven Depolo