Oh my goodness, I am SO excited to share this recipe with you today! You have no idea!
Saturday, Phyll purchased a chicken salad sandwich from Hy-Vee. He really liked it, and I agreed that it was good, but I decided I wanted to give it a try at home, being that it was such an easy recipe. Thus began the search for the perfect chicken salad recipe. I thought this would be pretty easy, but the continuous mayo soaked sandwich recipes I was finding were not really doing anything for me. After a bit of research, I figured out that the key the to chicken salad the healthy way was Greek yogurt. When I searched ‘chicken salad with greek yogurt’ one of my favorite bloggers was at the top of the list … Iowa Girl Eats! When I saw her recipe, I knew I had found my solution. I was skeptical of the Greek yogurt for mayo replacement, but I knew that Kristen would not steer me wrong!
I actually made double the recipe (about six sandwiches), so that’s why the measurements are more than what you see on her recipe. Also, the parmesan cheese was my addition (cause it’s yummy!). The salad is great on it’s own, or on bread.
So without further ado…
Chicken Salad with Greek Yogurt
12 oz shredded chicken (if using canned, drain)
2/3 cup dried cranberries
1/2 cup sliced almonds
4 green onion, sliced
4 small ribs celery, chopped
2 tablespoons shredded parmesan cheese
1 cup plain Greek Yogurt
1 teaspoon curry powder
4 teaspoons soy sauce
squeeze of lemon juice
1. Combine ‘dry’ ingredients (chicken – cheese) in a large bowl.
2. Mix ‘wet’ ingredents (yogurt – lemon juice) in a small bowl.
3. Add dressing to dry ingredients, toss, and serve!
Don’t forget – a recipe like this is all about making it to taste, so put more or less of anything as you see fit! Although some of these ingredients aren’t in a basic chicken salad, I encourage you to jump out of your comfort zone. I think you will enjoy this as much as I did!