Summer Chicken Salad
A gloomy and cold day outside called for our favorite Summer Chicken Salad! Or, in today’s case it’s “We’re Dreaming That It’s Summer and Not 10 Degrees Out Chicken Salad” • A fast, easy and healthy lunch option! Great to make ahead and use for weekly lunches for you or kids. Serve in lettuce cups, on bread or with gluten free crackers.
Serves 6-8
Ingredients:
2/3 cup plain Greek 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.