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I have been looking for a delicious chicken salad recipe to whip up for quite some time. I get so stalled with what to make for lunch and end up broiling a Dr. Praeger’s veggie burger with a side of cottage cheese. It works, but I was really wanting something homemade and a little more upscale. Iowa Girl Eats recently posted this and I HAD to try it. Luckily, I keep on hand dried cranberries and sliced almonds, so this specific recipe was ideal. Plus, the addition of curry powder and soy sauce really made this chicken salad most divine. (And btw, there is no mayonnaise in the ingredients, only Greek yogurt! Well, in most cases, but not mine.)
Original Recipe: Iowa Girl Eats
6 oz shredded chicken (I bought mine in a pouch.)
1/3 cup dried cranberries
1/4 cup sliced almonds
2 green onion, sliced (I didn’t have any, but it still tasted great.)
2 small ribs celery, chopped
1/2 cup plain Greek Yogurt (Only had 1/4 cup, so I did use an additional 1/4 cup mayonnaise)
1/2 tsp curry powder
2 tsps soy sauce
squeeze of lemon juice
salt, to taste
Combine chicken through celery in a bowl. Mix dressing ingredients and pour over chicken mixture. Toss to coat.
(makes 3 sandwiches)
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