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.
