I made this up last weekend, and it tasted good, so I’m posting it. No story, mediocre picture… but it’s a great sandwich filler! I took it on the road while I was traveling for work this week, and it was great- it’s a yummy, no-fuss lunch to keep me filled up and going during a busy day! You can easily add shredded carrots or sliced grapes if that’s your thing. I really like eating this with a layer of spinach leaves on my hub’s homemade whole-wheat bread.
CE Chicken Salad
2-3 cooked chicken breasts: boiled, baked, or grilled! (I baked mine with a little EVOO and S&P)
3 medium ribs of celery
2 cups plan low-fat yogurt
1/2 c. walnuts
1/3 c. onion
S&P, cayene (optional)
Cube or dice the chicken once it has cooled to whatever size you prefer for chicken salad. Wash the apples and celery well; dice the apples and onion, slice the celery, and coarsely chop your walnuts. Toss the celery, onion, and walnuts with the chicken in a large mixing bowl.
In a smaller bowl, squeeze out the juice of 1/2 lemon over the diced apple and toss. Add salt & pepper (I am quite liberal with these, but use to taste), cayene, and yogurt; stir with a broad spoon or spatula until creamy. Pour over the chicken mixture and stir to coat.
This can be stored in a tightly-sealed container for up to 5 days. The lemon juice did separate a bit , but a quick stir right before spreading it on bread worked just right.