I'm a big fan of chicken salad. My favorite has always been made with mayo, grapes, pecans and a squeeze of lemon served on a croissant. But...since we've been doing a Clean Eating challenge with my Beachbody team, I needed to get rid of the mayo and the croissant if I wanted chicken salad. I've been using Greek yogurt as a substitute for all my oils, sour creams and mayonnaise for the past couple of weeks so decided to swap it out in my chicken salad - SO good!!
Serves 4Greek Yogurt Chicken Salad
2 large boneless, skinless chicken breasts
1/2 cup non-fat Greek yogurt
1/3 cup diced celery
1/3 cup diced apple
1/3 cup grapes, cut in half
Juice of half a lemon
Pan steam the chicken by filling a deep skillet with about an inch of water, add chicken and bring to a boil. Cook for about 20 minutes or until done throughout. Shred, place in a medium bowl. Add the Greek yogurt, celery, apple, grapes and lemon juice. Stir to combine and salt and pepper to taste. Serve on toasted wheat bread or on top of lettuce.