Yogurt is going to be the theme with me for a bit. I really can’t believe how easy it is to make yogurt. So here is one of many recipes I’ve made using yogurt in the last few weeks. I modified a recipe from Eating Well; I just made a few changes; threw in some fresh herbs and added a green onion for a little extra zing. It is a perfect salad to make and pack for lunch for several days in a row. I can’t imagine tiring of this; it packs lots of flavor for the calories. Once you try it I think you’ll find you will make it again and again, it’s that good. The original recipe called for pecans, I opted to skip them, without the pecans, this delicious salad comes in at under 300 calories, add the pecans and it adds another 100 calories per serving. Want to make this a really quick dinner, use rotisserie chicken, with precooked chicken, you will have a perfect summer meal ready in no time!
1 or 1 ½ pounds boneless skinless chicken breasts
(If using precooked chicken, about 3 or 4 cups diced chicken)
1/3 cup plain low fat yogurt
1/3 cup low fat mayonnaise
1 tablespoon raspberry mustard or honey mustard
1 cup sliced celery
¼ cup chopped flat leaf parsley chopped
1 large green onion, trimmed and finely sliced
1 tablespoon chopped fresh tarragon (or1 teaspoon dried)
½ cup dried cherries, chopped
Romaine or leaf lettuce to line plates
Place chicken in medium skillet, cover with water and bring to a boil. Cover, reduce to a simmer and cook until chicken is no longer pink in the middle, about 10 or 15 minutes. Transfer to a plate to cool. Combine yogurt, mayo, mustard, celery, green onion, parsley, tarragon and cherries. Once chicken is cool, cut into bite size pieces and toss with the yogurt mayo mixture until all ingredients are well blended. Add salt and pepper if desired. Chill until ready to serve. Line salad plates with lettuce and top with chicken salad.