One of my biggest and most common cravings is a bowl full of fruit and veggies, all mixed up together. It’s a great start to a lot of meals, and when you throw in a protein or two, you’ve got a great lunch or dinner. As is often the case, one afternoon I’d just gotten off of work, it was a hot day, and I was hungry. I stopped by the local market, picked up a few things that sounded like they could be friends, and ended up with this concoction. It was really good, I must say!
I love cutting things up – it’s actually quite therapeutic I think… plus it gives me time to think about the next step when I’m making up a recipe. It was on this particular day that I realized that if you let all the grapes roll into the little “moat” that’s around the wooden cutting board… you can slice about 10 of them at the same time. How ingenious is that?! I’m sure some people have done it like that for years… but it was new to me, and it happened quite by accident. Those kinds of kitchen accidents are way better than those requiring stitches or antacids… 😉
It’s a simple dish, and one that really doesn’t require specific amounts. Just use what you want… and if you like an ingredient, add more!
Note: This is much healthier than most Chicken Salads, since it doesn’t include mayononaise, which is often made with a ton of vegetable oil (an ingredient you will never see in my recipes!). It also is adding the health benefits of plain yogurt 🙂
Healthy Chicken Salad
(try to use as many organic ingredients as possible!)
2 organic chicken breasts, cut into small pieces
1 Tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon white pepper
2 green apples, peels on, diced
3 celery stalks, diced
2-3 green onions, sliced thin
1 bunch green grapes, halved or quarterered if they’re big
1 bunch red seedless grapes, halved
¼ cup dried currants
1 cup cashews, cut up
½ cup plain greek yogurt
½ teaspoon white pepper
½-1 teaspoon curry powder
1 Tablespoon fresh lemon juice
Butter lettuce leaves
Saute chicken in olive oil, until both sides are completely white. Add salt and pepper, and continue to cook till meat starts to get golden edges.
Spread out chicken on a plate to cool. Once cooled, set plate in refrigerator.
Meanwhile, cut up the next 5 ingredients, putting them in a large bowl as they’re cut. Add currents and cashews; mix well.
In a separate smaller bowl, mix last 4 ingredients together well. Make sure to taste it – you may want more of something!
Add yogurt dressing to the large bowl and mix very well. Add chicken (should be cold by now) and stir just till chicken is coated. Serve over a few pieces of butter lettuce.
So like I always say…. let me know what you think.
I read every comment and really appreciate them!
I also like hearing about who wants to make my recipes!
5 thoughts on “Healthy Chicken Salad”
Looks great but where’s the mayo lol
Exactly! The plain greek yogurt gives you that wonderful tang and creaminess, without all the icky stuff that’s in jarred mayo. In case you missed it, I’ve also reworked my potato salad with greek yogurt here: https://sockmonkeyskitchen.com/2013/07/11/healthy-potato-salad/
I can tell already, this one is a keeper!!
Glad you think so, Desiree! PS: It’s also a good leftover 😉