This is an incredibly easy and versatile recipe that yields delicious, healthy results. You can use any kind of nut you like, add in some chopped carrots or onion, or swap the parsley for cilantro or basil for a new flavor. This chicken salad is high in protein and low in fat, thanks to the use of Greek yogurt instead of mayonnaise. I like to eat this on toasted English muffins… or straight from the bowl.
2 boneless, skinless chicken breasts (or any leftover cooked chicken!)
3/4 cup Greek yogurt (I use Fage 0%)
1 tsp honey
2 T curry powder
1/2 cup diced celery
1/2 cup dried cranberries
1/2 cup chopped nuts
1 T chopped fresh parsley
pinch of salt and pepper
Poach the chicken breasts in boiling water, then shred with your hands or two forks. Combine all ingredients in a large bowl and stir to combine. Adjust seasoning to taste.
Check back on Tuesday for: Sweet Potato Gnocchi with Pancetta and Sage