Monday, June 24, 2013

Light and Tasty Chicken Salad

Light and crunchy, sweet and savory, this chicken salad is wonderful as a simple sandwich on whole wheat bread.  It would also be perfect dressed up on a pretty roll.
Here's how you make it: 
4 cups of cooked chicken, chopped
1/2 cup onion, diced
1/2 cup celery, diced
1 cup grapes, halved
1/2 cup dried cranberries
1/2 cup plain yogurt
1/2 cup mayonnaise
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. lemon juice
1/2 cup chopped pecans

 Chop up your chicken into smallish pieces.  This is a great opportunity to use up some leftover chicken.  You probably don't want the chicken to be all dark meat, but a mixture would be fine if that's what you have on hand.
 To the chicken, add the grapes, onion (I used a green onion, but any kind would do), celery and pecans.

Mix well.
 In a separate dish, combine the yogurt, mayo, garlic, salt, pepper and lemon juice.

 Mix the dressing well and then pour over the salad.
 Whoops, I forgot to add the cranberries...add the cranberries and mix well.
 Chilling this for a couple of hours would be great, but not necessary.
Slap some between two yummy pieces of bread and have a little lunch!
This is great for a make-ahead lunch or a picnic!

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