Mayo-Free Chicken Salad

Incredibly, it is already mid-August! Parents are taking their kids shopping for school supplies. Nighttime temperatures are often in the 50’s, and preseason football has started. Like  it or not, fall is quickly approaching! I am excited to start sharing fantastic fall recipes in a few weeks , but until then I am going to bask in the fact that it is still summer. Picnics are still happening, and we can still enjoy delicious summer foods!

I stumbled upon this recipe recently when looking for quick recipes for a client. I thought the dressing idea was clever since the standard for chicken salad is to use mayo .To  cut back on preparation time for this dish, cook the chicken breasts earlier in the week when you are making chicken for another dish, and then just set aside a few to use when making this recipe.

Mayo-Free Chicken Salad

Ingredients

  • 6 oz shredded chicken
  • 1/3/C dried cranberries
  • 1/4C sliced/slivered almonds
  • 2 green onions, sliced

Dressing

  • 1/2 C plain Greek Yogurt
  • 1/2 tsp curry powder
  • 2 tsp low-sodium soy sauce
  • Squeeze of lemon juice

Directions:

*Combine chicken through celery in a bowl. Mix dressing ingredients and pour over chicken mixture; Toss to coat. Serve!

Enjoy this tasty summer dish!

In Joyful Surrender

Erica

(Recipe adapted from: http://iowagirleats.com/2010/04/27/my -rookie-mistake-mayo-free-chicken-salad-recipe/)

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