I am a huge chicken salad lover. This is a fabulous recipe that puts a little spin on the traditional version. I've been replacing some or all of the sour cream and mayo in recipes lately with low-fat Greek yogurt. You'll get the same zip and zing, but you'll save tons of calories and fat.
A little Dijon mustard and honey make an appearance in the "dressing" for this chicken salad, as well. I dig the perfect balance of tang, slight sweetness and creaminess wrapped up into this dressing.
Depending on your mood and/or what you have on hand, this can be served wrap-style with tortillas, in pita bread, on any bread you prefer or on top of a bed of lettuce (or spinach). I even like to scoop the chicken salad up with seeded sweet peppers or enjoy it on crackers.
Yields 2 - 4 servings.
1 large boneless, skinless chicken breast (cooked, cooled and cubed)
1/4 cup dried cherries (raisins or cranberries work well, too)
1/3 cup sliced almonds (or nut of your choice)
1 celery stalk, chopped
1 green onion, sliced
Handful fresh parsley, finely chopped
1/3 cup Greek yogurt
1 tablespoon real mayo
2 teaspoons Dijon mustard
2 teaspoons honey
Combine yogurt, mayo, Dijon and mustard in a small bowl. Stir in salt and pepper to taste.
Combine the other ingredients in a medium bowl. Add the dressing and stir to coat.
Allow to sit in the refrigerator for about thirty minutes to meld flavors prior to serving.