Retha’s Chicken Salad
Recipe Makes 6 Servings
Serve your salad over a bed of lettuce, or on vegan pita bread, or on top of a toasted English muffin for a light yet satisfying lunch.
2 large boneless, skinless chicken breasts, cooked and diced
3/4 cup nonfat Greek yogurt
1/3 cup celery, diced
1/3 cup apple, diced
1/4 cup slivered almonds
1. Dice poached chicken breasts and place in a large bowl. Mix in Greek yogurt until all the chicken is coated evenly.
2. Add celery, apple, and almonds to the bowl and mix in. Sprinkle paprika on top.
3. Enjoy immediately; store remaining chicken salad in fridge.