As many of you’ve found, it’s been about bloody impossible to stay out of the snacks during this “unprecedented time.” It’s been a daily struggle for me not to throw caution to the wind, and dive headfirst into multiple bags of chips, crackers, etc. I’ve been trying to keep my sanity with daily walks, etc, but yes, it’s been hard! Has it been for you?
With Mother’s Day coming up, I took it upon myself to come up with a lighter chicken salad that’s still packed with lots of flavor, crunch, and creaminess. It’s shore purty on crackers, on a salad, as a lettuce wrap, or on a warm, buttery croissant.
You will need:
- 4-5 chicken breast tenderloins
- Salt and pepper
- 2-3 TBS olive oil
- 2/3 cup plain, nonfat, Greek yogurt
- 1/3 cup mayonaise
- 2 TBS lemon juice
- 1 TBS apple cider vinegar
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 tart, diced apple
- 1 cup seedless red grapes, halved or quartered
- 3/4 cup diced celery (about 3 stalks)
- 1/2 cup toasted pecans, walnuts, or pine-nuts (optional)
- 1-2 TBS fresh dill, plus more for garnish
- assorted crackers, bib lettuce, flat apple slices, and croissants for serving
Season the chicken with the salt, pepper and olive oil and sauté in a pan, grill, or bake until done, about 5-7 minutes per side. Set aside and allow to cool.
If using nuts, add them to a dry pan and toast on the stovetop for 3-4 minutes. Set aside.
In the meantime, combine the yogurt, mayo, apple cider vinegar, salt and pepper and whisk to combine. Set aside.
Add the celery, apple, and grapes to the yogurt mixture and stir to combine. Dice the chicken and add that in as well. Chop the nuts (if you’re using them) and throw those in, along with the dill. Check for seasonings.
Serve it on crackers for an appetizer, on bib lettuce for a lettuce wrap, or on a croissant. Garnish with extra dill. Enjoy, cheers! Here’s a handy printable! Mother’s Day Chicken Salad