Healthier Chicken Salad

HOLD THE MAYO YOU SAY? WHAAAAT?? Yep. I know the chicken salad and deviled-egg loving South is all about the Hellman’s… or is it Duke’s? One of those manly-named mayos. But this chicken salad is made with Greek yogurt for added protein, Dijon mustard for flavor, and some other stuff that tastes good and makes your body feel good too. I am always up for making chicken salad with leftover chicken. Why? Let me share: 1. It usually tastes better the second day. 2. It’s a quick and easy lunch to have on hand. 3. Leftover chicken can sometimes be DRY. Like SAWDUST. But NOT this chicken salad. It’s creamy and delicious, without inflammatory seed oils. And #4. Because I LIKE IT!

How do you feel about chicken salad? Since it can be made a billion different ways, what’s one ingredient that you always include? Nuts? Grapes? Cap’n Crunch??? Tell ME!

*I must note that this picture includes Seeded Sweet Potato Crackers (gluten free) from Trader Joes that I find DELICIOUS. My husband doesn’t like them. What is he thinking?! Oh well~More for me!! ;)

Ingredients

• 3/4 cup plain Greek yogurt

• 1/2 cup Dijon mustard

• 2 Tablespoons honey

• 2 Tablespoons apple cider vinegar

• 4 cups shredded, cooked chicken (about 1-1 1/3 lbs boneless, skinless chicken breasts, cooked)

• 1/3 cup Craisins (or sub chopped apple or sliced grapes)

• 1/2 cup chopped celery

• 1/4 cup chopped red onion

• 1/3 cup chopped pecans or walnuts

• salt and pepper, to taste

Instructions

1. In a large bowl, combine the Greek yogurt, Dijon mustard, honey, and apple cider vinegar and stir till combined.

2. Add the chicken, Craisins, celery, onion, pecans, and gently fold together. Season to taste with salt and pepper. (Refrigerate and let sit for 30 minute or more for the flavors to meld if you can wait!)

3. Serve over greens, on toast, with some crackers, or eat it out of the bowl! Just take your time and enjoy it!!