So growing up when my Momma would pack my lunch for school more often then not it would be some type of salad sandwich…you know…tuna salad, chicken salad egg salad or even ham salad…which I found out years later was really bologna, but that’s a whole other story!! Anyway, those salads always had the same ingredients…it was just the protein that changed. They always had hard boiled eggs, pickles, mayo and maybe some onion and celery. Talk about boring!!!
Well the other day I had a couple of left over cooked chicken breast in the fridge and thought I should really do something with those before it’s too late. And it being lunch time I thought I would try my hand a refreshingly fresh chicken salad, But let me tell you this was Not My Momma’s Chicken Salad…I used fresh cucumbers and apples…added a little dried cranberries and pecans…
I tossed these all together with a combo of mayo and Greek yogurt and some special seasoning for a kick…served it up in a fresh Pita …and what did I get but this awesome Chicken Salad…
Here are the ingredients:
- 2 large cooked chicken breast, chopped
- 1 small apple, cored and chopped
- 1/2 small cucumber, chopped
- 1/4 cup dried cranberries
- 1/4 cup chopped pecans
- 1/2 cup non-fat Greek Yogurt
- 1/2 cup mayo
- 1 tsp. prepared mustard
- 1/2 tsp. celery salt
- 1/2 tsp. ground cayenne pepper ( optional)
- salt and pepper to taste
Mix all ingredients well. Let refrigerate for about an hour before serving so all the flavors merry well. Serve by its self with lettuce or make a sandwich or Pita like I did!!