This recipe would make a fabulous dinner salad over romaine lettuce OR refreshing sandwich!
Almond Poppy Seed Chicken Salad
Chicken Salad
1 1/4 lbs boneless skinless chicken breasts, cooked, chilled and diced into small cubes.
1 1/3 cups red grapes, halved
3/4 cups small diced celery
1/2 cup sliced almonds, toasted
1/3 cup chopped green onions (green portion only)
Dressing
2/3 cup plain fat free Greek yogurt
1/4 cups light mayonnaise
2 Tablespoons honey
1 Tablespoon red wine vinegar
1 Tablespoon poppy seeds
1 teaspoon dijon mustard
3/4 teaspoon salt, or to taste
Add all chicken salad ingredients into a large mixing bowl. Add dressing and toss to evenly coat. Store in refrigerator. Serve within 1-2 hours for best results. (If you do not plan on serving it immediately, I would suggest not adding the grapes and almonds until ready to serve.)
It is still good for another day but the almonds soften a little and the juices from the grapes, run into the dressing.
