CREAMY CHICKEN SALAD

This creamy chicken salad is a summer go to! It’s light, fresh & can be served in so many ways. My personal favorite is in a warm pita pocket but you could also eat it in a lettuce wrap or scoop it up with some pita chips! Yum yum yum!

INGREDIENTS

  CHICKEN

• 2 large chicken breasts
• 1 cp chicken broth
• minced garlic
• onion powder
• celery seed
• salt & pepper

  CHICKEN SALAD

• 1/4 cp plain yogurt (I use greek yogurt)
• 1/4 cp mayo
• 2 stalks of celery – finely chopped
• 1/4 sweet onion -finely chopped
• 15 red grapes – quartered
• salt & pepper
• romaine lettuce
• pita pockets

DIRECTIONS

Start with the chicken. Season both sides of the chicken breasts with the minced garlic, onion powder, celery seed, salt & pepper. Heat a medium pan over medium-low heat & add the chicken broth. Once the pan is warm, add the seasoned chicken & cover with a lid. Bring to a soft simmer & cook for 7 minutes on each side.

While the chicken cooks, chop up the celery, onion & grapes. In a medium bowl, add the yogurt & mayo, along with the celery, onion & grapes. Stir until combined. Salt & pepper to taste.

Once chicken is cooked, let rest for about 5 minutes. Shred chicken & add to the yogurt & mayo mixture.

Warm up pita pockets, add the lettuce & stuff with the chicken salad.

Sprinkle with salt & pepper, serve & enjoy!

TIPS

• You may need to add more yogurt & mayo, depending on how creamy you like it.
• You could add slivered pine nuts for a nice nutty crunch!
• Serve with a good, crunchy potato chip.
• You could do apples instead of grapes.
• Instead of pita pockets, you could serve the chicken salad in a romaine leaf lettuce – low carb!
• The chicken salad could be a “dip” served with pita chips.