Have you ever really loved a certain food, but hated one of the main ingredients? Meet, chicken salad. I must admit, I don't care for mayonnaise, I don't purchase it, and I definitely don't want it all over my chicken salad. I will never forget the day I sat down with my mother for lunch at Cafe at Pharr, in Atlanta, Georgia; wherein, she handed me a newspaper article praising the lunch spot for their healthy eats and conscious approach to cooking. Most chicken salad recipes include heavy amounts of mayonnaise, Cafe at Pharr uses greek yogurt and serves sandwiches alongside a handful of grapes, with two yogurt rolls to satiate the post meal sweet tooth.
While I love visiting Cafe at Pharr, I like cooking at home even more. Today I added apples, cherries, and grapes to my batch. Next week, I may choose walnuts. Try out my recipe below, and let me know in the comments about anything you have added.
Greek Yogurt Chicken Salad
- 1 lb of Chicken
- ½ Cup of Greek Yogurt [Full Fat]
- 2 Tbsp. Dijon Mustard
- 1/2 Cup of chopped celery
- 1/3 Cup of chopped cherries
- 1/3 Cup of chopped apples
- 1 Tsp. Fresh Chopped Dill
- Juice of One Lemon
- 1/4 Tsp. Sea Salt
- Freshly Ground Pepper
- ½ teaspoon vanilla
- Optional: 1/2 cup of chopped walnuts
- Heat a teaspoon of Kerrygold in a medium skillet over medium heat, place chicken breasts in and cook until edges are golden, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.
- Remove the chicken from heat, set aside
- Chop and prepare vegetables
- Cut chicken into small pieces
- Mix all ingredients together
- Serve or keep in the refrigerator until you are ready to eat
- Optional: Buy a loaf of fresh bread, toast lightly, add fresh jelly or lettuce and tomato with a couple spoonfuls of chicken salad