Greek Yogurt Chicken Salad (makes about 8 servings)
I have actually been making this for about 5 years. Once I realized that plain Greek yogurt tastes as good, if not better, than mayo, I have never gone back.
2 pounds basic baked chicken (recipe here)
about 2 cups diced celery
1 bunch fresh basil, hand-torn
toasted, sliced almonds dried cranberries (Craisins Reduced Sugar)
fat free plain Greek yogurt (I like Oikos 0%)
salt and pepper
**Note: I am so sorry, but I don’t really measure stuff very well. I’m estimating all of these things. With everything but the chicken, add gradually and stop when you think it looks good.
1. Dice the chicken into bite-sized pieces. Add the diced celery, basil, almonds, and cranberries.
2. Add Greek yogurt and mix well. Season with salt and pepper.
This will keep for about one week. I usually eat it alone. But my kids like it in a pita pocket. I hope you enjoy.