One of the very best things about summer is living off of wonderful, cool, fresh salads. I have two that I am loving this summer. One is an old favorite and the next is a new, refreshing recipe I have to share.
First of all, I love a good chicken salad. I’m here to tell you this chicken salad recipe I’m giving you right now just might solve all your problems. This is THE one. It’s one of those good old-fashioned Southern concoctions that I’ve made healthier. Don’t worry, though, it is just as light, flavorful and delicious. A little tang and a little sweet.
This recipe has gone with me to serve at the beach with girlfriends and for the Third Son who basically wolfs down an entire batch. I have to hide some or my lunch will be gone! Having this in the fridge this summer just makes me happy. So, here’s a little happy for you, too!
Summer Chicken Salad
5 lbs boneless, skinless chicken breasts
32 oz chicken broth
1/2 cup of your favorite light Italian salad dressing
1 cup avocado mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/2 cup plain greek yogurt
1 T honey
Place chicken breasts in a large pot and cover with chicken broth. Cook until chicken is cooked through. Remove from the pot, cool and shred. (You can also cook the chicken in a crock pot on high about 4 hours or until cooked through)
In a bowl mix the Italian dressing through paprika. Pour 1 cup of the mixture over the chicken, mix well and refrigerate for at least an hour.
Take the rest of the Italian dressing mixture and mix with the greek yogurt and honey. Mix well into the chicken. Add lots of black pepper.
That’s it! OR if you want to take it up even another notch, add what makes you even happier . . .chopped celery, chopped pecans, sliced grapes.
Next, I have a super refreshing salad you will love. If you have leftover watermelon from your July 4th celebration, then the timing is perfect! This is not just a “girly” salad either. I served this to five twenty-something fellas the other night and got great reviews!