Summer Chicken Salad

Serves 6-8

Ingredients:

• 2/3 cup plain yogurt (I prefer 2% or 5% milk fat vs fat free)

• 2/3 cup avocado mayo

• 2 Tbsp dried basil or Penzey’s Foxpoint seasoning

• 3/4 tsp kosher salt

• 1/4 tsp black pepper

• 2 Tbsp lemon juice

• 4 cups shredded chicken

• 4 stalks celery, diced

• 1 shallot, diced

• 2/3 apple, diced

• 2/3 cup grapes, halved

• 1/3 cup roasted slivered almonds

Directions:

• Combine first six ingredients (through lemon juice) in a small bowl. Whisk together until well combined.

• In a separate bowl, combine remaining six ingredients (chicken through almonds).

• Pour wet ingredients over chicken mixture. Use a spatula to combine and coat. Don’t overmix.

• Serve chicken salad on toasted bread or lettuce cups. Refrigerate leftover mixture for 2-3 days in airtight container.