Tuesday, February 14, 2012

Grape Chicken Salad

This has been a lunchtime favorite for my husband and I. We used to make it with mayo and with croissants, but it's just as good with Greek Yogurt and on wheat bread, in a pita or just in a leaf of Romaine lettuce. Yummers.

Grape Chicken Salad
1/2 lb. red grapes, rinsed and drained
2 chicken breasts, cooked and cubed or shredded
1 small cucumber, cubed
1 small apple, cubed
3/4 cup Plain Chobani Greek Yogurt
1/2 tsp. lemon juice
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. oregano
salt and pepper to taste

Mix the yogurt, lemon juice and spices in a small bowl. Combine the grapes, cubed chicken, cucumber and apple in a larger bowl. Carefully stir in the yogurt mixture. Put in fridge, and let it chill for an hour or more. Serve chilled with croissants, wheat bread, pita bread, or a lettuce leaf. 

We like it best a day after it's been prepared because all of the flavors marinate together and it's completely chilled through. Enjoy! 

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