Greek Yogurt Chicken Salad

Last week, I had a piece of toast with butter at my parents’ house. One single piece of toast. One simple layer of creamy, melty, salted butter. Perfect simplicity.

I paid little attention to the type of bread, other than noticing something about 12 grains and the fact that the bread bag was a least partially red. It was perfect. Not too thick, not too thin, and it contained nice little seeds and nuts. I could think of nothing other than that toast for days. I don’t really buy bread at home because when I do, I eat it ALL. And I don’t know about you, but my waistband doesn’t love it when I eat ALL the bread. However, I just couldn’t get it out of my mind. I started craving sandwiches, French toast, and all sorts of things I could make with this bread. I’m telling you, I maybe thought about this bread as much as I thought about Donnie Wahlberg’s bum.

En route to the grocery store, I called my mom to find out what kind of bread it was. I was finally giving in. She didn’t answer. How dare she?! I tried the house and the cell. Still no answer.

how rude

Forced to fend for myself, I spent approximately 11 minutes in the bread aisle and finally found it.

ch-double-12-grain

The bread I’d been lusting over for days. Village Hearth Dakota Style 12 Grain. The ingredient list isn’t great (it’s not even made with whole grains) but I had to have it.

And then I had to make just the right partner for my bread lover. Enter Greek Yogurt Chicken Salad. If there’s one thing I love more than bread, it is absolutely Chobani Greek yogurt. I have a Flip for breakfast nearly every morning (sometimes for dessert too) and I replace just about anything that calls for sour cream, with the OG non-fat plain Cho. My husband doesn’t even notice. True story.

I had most everything for this chicken salad on hand and I think you might too so do yourself a favor and mix it up!

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Greek Yogurt Chicken Salad

Ingredients:
2 cups chicken (I used rotisserie chicken, shredded)
1 apple, chopped
1/2 small red onion, diced
1 stalk celery, diced
1/4 cup dried cranberries or cherries (I chop mine into little pieces so they mix well throughout the salad)
1/4 cup almonds, slivered
2 tbsp. Martha’s Hot Mustard* or other sweet, spicy mustard
3/4 cup Chobani plain non-fat yogurt
1 tbsp. lemon pepper
juice of 1/2 lemon

Directions:
Throw it all together in a big bowl and mix well. If you want, you could mix the mustard, yogurt, lemon pepper and lemon juice together in a small bowl and pour it over the other stuff, and THEN mix, but it’s totally not necessary to dirty two bowls. I personally think this tastes better after sitting in the fridge for a few hours, but it’s all pretty good right from the start.

Lemony and fresh, this stuff is great slathered between a couple slices of your favorite bread, with crackers, wrapped up in lettuce, or even by the spoonful.

20130708_155604

*Martha’s Hot Mustard is Something Special from Wisconsin. It’s made sans machines and it tastes great on just about everything. It’s sweet, but not too sweet. Spicy, but not too spicy. Just like me. πŸ˜‰

Oh, and funny thing about that bread. I’ve only had one slice. Filled with this chicken salad, of course. But now that I have the bread in my possession, I’m not even thinking about it. Go figure!

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