Thursday, June 19, 2014

Healthier Chicken Salad

I was looking on Pinterest for quick and easy dinner ideas, when an avocado chicken salad popped up and I thought that would be perfect for dinner and I had all the ingredients.  When I got home I realized that the avocados were not ripe yet, and decided why not make regular chicken salad.  I had just bought a huge container of Gerek yogurt the night before, and decided to make a healthy alternative instead of using a ton of mayonnaise.  The recipe was super creamy and it was delicious.  I served it over a bed of spinach, and my roommate had hers on a sandwich and both ways were DELICIOUS.
Prep time: 10 minutes
Cook time: 15 minutes
Servings size: 4-5 people
Recipe adapted from: Cooking Light


  • 2 pounds of chicken tenders
  • Garlic powder for seasoning
  • ADOBA for seasoning
  • 1/4 cup of light mayonnaise
  • 3/4 cup of  plain Greek yogurt
  • 2 teaspoons of lemon juice
  • 2 teaspoons of white distilled vinegar
  • 1 tablespoon of Dijon mustard
  • 1 teaspoon of honey
  • 1.5 teaspoons of black pepper
  • 2 teaspoons of garlic powder
  • 2 teaspoons of celery salt
  • Salad or bread for serving

  1. Pre-heat oven to 350 degrees
  2. Lightly sprinkle your chicken with Adoba and garlic powder and place on a non-stick baking tray.
  3. Bake your chicken tenders for 20 minutes (or until no longer pink)
  4. Let your chicken cool for about 10 minutes
  5. Once cool, shred your chicken.
  6. Add your shredded chicken to a bowl and add your  mayonnaise, yogurt, lemon juice, vinegar, mustard, honey, pepper, garlic and celery salt. 
  7. Mix well until ingredients are combined.
  8. Chill for about 20 minutes.
  9. Serve and enjoy!
Final Product

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