End of story.
On of my friends has refused to order chicken salad at a deli or restaurant ever since I made her this recipe. This chicken salad spoils people. And… it’s healthy. That’s right. Leave everything you know about mayonnaise-slathered goopy caloric-filled chicken salad behind, because this is a game changer.
(Note, I was cooking for a crowd this weekend and I doubled this recipe so the pictures may be decieving)
- 1 lb boneless skinless chicken breast
- 1/3 cup nonfat Greek yogurt
- 1/2 cut light mayonnaise
- 1 granny smith apple, chopped
- 1 small white onion, chopped
- 1 cup dried cranberries
- 1/2 cup slivered almonds
- 1/2 tsp salt
- 1/2 tsp pepper
Preheat your oven to 375°. Lightly salt and pepper the chicken breasts, and bake for about 30 minutes or until no pink remains and all juices run clear.
Shred baby, shred. This part is tedious and actually a little painful (my hands hurt, so I took a break to take a photo!) but shredded chicken is so much better than chopped when making this salad. Shred the chicken as soon as you remove it from the oven (cold chicken doesn’t shred quite as easily) by holding the breast down with one fork and pulling it apart with a second fork.
I like this chicken salad so much, that I almost never eat it on a sandwhich (hence, the puny little flatbread below). I prefer to maximize the amount of chicken salad and minimize the amount of bread that makes it into my belly. I usually eat it on crackers or just with a fork. But if you must eat it on a sandwich, try it on croissants!