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chicken salad

June 10, 2010

It’s been a weird week here in Western NY. It’s been hot/cold/sunny/rainy at various times of every day. For someone who more often than not plans meals around the weather, this has been slightly disconcerting. But one dish prevails against any opposing cloud formation, succeeding in being springy and summery, hearty but light, no matter what the thermometer reads.

And that dish is chicken salad.

Since I decided to make chicken salad when I was wandering through the aisles of the grocery store and consequently had no access to a recipe or any prior knowledge of having made it before, I continued to wander and made it up as I went along. In the end, it went something like this:

  • Grilled chicken breast from the prepared foods section
  • Red grapes
  • Sliced almonds
  • Fresh basil
  • Flax seeds
  • Greek yogurt
  • Salt/Pepper

As always, proportion the amounts of each ingredient as you see fit (i.e. my ratio of chicken to grapes was about 1:20…I LOVE grapes in chicken salad!) And feel free to throw in any random pantry items as well – that’s where the flax seeds came from. I decided to try Greek yogurt as an alternative to mayonnaise, and let me tell you, I’m never going back. The Greek yogurt made the salad so much richer…AND…has 0% fat! It’s like we’re living in a perfect world!

Yep, inside a whole wheat pita, as a topping on tortilla chips, or just straight out of the bowl and with a glass of raspberry lemonade…it’s pretty close to summer food perfection!

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