Oh my goodness, this chicken salad is delicious! I don't like real chicken breasts in my chicken salad so I used a can of shredded chicken instead. I will definitely be making this again. Yummy!! The only change (besides the boneless, skinless chicken breast, was to cut down on the Dijon mustard A LOT! The recipe calls for equal parts Dijon and yogurt and it was WAY too mustard-y for my liking. So I did 1 tbsp of Dijon mustard to 3 tbsp to yogurt. Much better!
1 pound trimmed boneless, skinless chicken breasts (I use a large can of shredded chicken instead)
3 teaspoons extra-virgin olive oil (I omitted)
Ground black pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, each cut in half
1/3 cup chopped red apple
(I skipped this part): Preheat a grill to high heat. Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-sized cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes, and apple. Gently toss well to combine. Season with salt and pepper and serve. Makes 4 servings.
No comments:
Post a Comment