I have impulse control problems, so waiting until summer for a delicious chicken salad is just not happening! This lightened up version of chicken salad is delicious on a bed of greens, between two slices of bread or try a big scoop on top of a baked sweet potato like I did! Sweet and savory in a light and easy meal. Serves 4.
2 chicken thighs, cooked and diced
1/4 cup walnuts, toasted and chopped
1 cup seedless green grapes, sliced in half, diagonally
1/3 cup dried cherries
1 stalk celery, diced
4 green onions, diced
1 cup full-fat greek yogurt
2 tsp freshly-squeezed lemon juice
1 1/2 tsp dill
2 T flat leaf parsley, chopped
2 tsp salt
Freshly ground black pepper
In deep skillet coated with cooking spray, cook chicken thighs until no pink remains, about 5-6 minutes, turning once. Set aside.
In small skillet, toast walnuts over medium high heat. Keep them moving and don’t walk away! They’ll burn in a heartbeat. Set toasted nuts aside until cool, then chop.
In medium mixing bowl, combine grapes, cherries, celery, green onions, yogurt, lemon juice, dill, parsley, and salt and pepper. Add diced chicken and walnuts, stirring till combined. Season to taste and enjoy!