When I say I LOVE chicken salad that is a huge understatement. I’m not sure if it’s just a Southern thing but my love for chicken salad goes long and deep. I remember back in the day when I lived in Macon, Georgia during law school that I had a weekly treat/ritual involving chicken salad.
During this time I was very disciplined with my diet during the week, but when it came to Saturday I was ready for a little splurge. There was a wonderful little sandwich shop that I loved. Sadly, it is no longer in business, but I’m telling you they had the BEST chicken salad ever. I would go for lunch and treat myself to a chicken salad sandwich and a wonderful refreshing lemonade. It was heaven and made my week. Since Spring is on its way, I made a batch of my Healthy Chicken Salad this week. While I admit it is not as decadent and delicious as that weekly treat during law school, it is a WHOLE lot healthier and still a treat!
HEALTHIER CHICKEN SALAD
3 chicken breasts, cooked and chopped
4 celery stalks, diced
1 cup No Fat Plain Greek Yogart
1/2 Cup Chopped Roasted Pecans
pepper to taste
1 tsp (or more) dried dill
DIRECTIONS:
Cook chicken according to your preference – I boiled mine until cooked. Then I chopped into small pieces. Next, add all ingredients to a medium size bowl and mix thoroughly. Season to taste. Refrigerate for a couple of hours to allow flavors to mix before serving.
That’s it! Enjoy!
This is a great recipe to have on hand anytime – if you are following the Month of Motivation it is a nice lunch or dinner that is light, protein packed and tasty.
Enjoy Your Day!
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