Enter your text here...Every once in a while I get a huge craving for chicken salad. In an effort to avoid heavy mayonnaise and make it a little lighter,
I’ve replaced it in this recipe with greek yogurt and lemon juice. Instead of bread or a wrap, I love using celery as a dipper adding in a little extra crunch as well.
Give it a try!
Lemon (juice of)
Walnuts (crushed fine)
Plain greek yogurt
Salt and Pepper to taste
Cook chicken breasts in Instant Pot or slow cooker until it pretty much falls apart. I like to hand chop my shredded chicken pretty fine, but its not necessary.
Meanwhile chop your celery and onion, quarter grapes, and crush walnuts. Toss in with your chicken.
In a small bowl combine about a cup of plain greek yogurt ( more or less depending on how much chicken you’re using, and how creamy you prefer your chicken salad), juice of one lemon, poppy seeds, dill, salt and pepper. Whisk to combine.
Pour your yogurt mixture over chicken mixture and gently fold in/stir until everything is evenly coated.
I did not give measurements for ingredients. It’s totally going to be a “by taste” as everyone prefers their chicken salad a little different. Also, you could replace walnuts with pecans, almonds or no nuts at all.
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