Tasty Tuesday: Healthy, Creamy Chicken Salad

Chicken salad is one of my favorite summer recipes. It’s so refreshing on a hot day and adds a little pizazz to my normal lunchtime routine. This salad can be made ahead of time and brought to work. Serve over lettuce, with pita chips, or in a whole wheat wrap! So many options for this yummy meal! Recipe adapted from FIXATE and fitbabysteps

Contact me to find out how to get a copy of the Fixate Cookbook

Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

• 3 cups chopped  chicken breast (boneless, skinless)
• 1/2 cup chopped green apple
• 1/2 cup seedless red grapes, cut in half
• 1/3 cup raw almonds
• 2 green onions, sliced
• 1 tablespoons chopped fresh terragaon–or if you don’t have that– fresh basil
• 1/2 cup honey mustard salad dressing (see below)
• 8 cups shredded romaine lettuce

Honey Mustard Salad Dressing

• 1/2 cup reduced fat (2%) plain greek yogurt
• 3T Dijon mustard, gluten-free
• 3T raw honey
• 3T rice vinegar
• 1/4 cup extra-virgin olive oil
•  salt to taste

Combine the yogurt, mustard, honey, and vinegar in a  bowl and whisk until combined. Then slowly add oil, whisking until well blended.

For best results…allow time to chill Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce.