Chicken salad can be found all over the place from your local diner to the super market deli. While usually tasty, these chicken salads don't often qualify as "healthy". This take on chicken salad uses Greek yogurt in place of mayonnaise, and if you don't tell your family or friends they may never know. I prefer to cut my chicken into small pieces before cooking for a recipe like this because it cooks and cools faster. However, it is more likely to be overcooked this way and cooking the chicken whole may result in a juicier product.
This recipe uses our Pastamore White Balsamic Vinegar with Pear. This gives the chicken salad a really bright flavor that is perfect for spring and summer. Adding dried cranberries to this recipe would be a nice touch!
1 lb - chicken breast
1.) Peel carrots, wash celery and romaine lettuce, and remove peel from shallot. Cut the carrots into 1/4" x 1/4" pieces. Cut the celery down the middle length-wise and slice into 1/4" pieces. Finely slice the shallot. Place the ingredients into a large mixing bowl. Roughly chop the lettuce and place to the side.
2.) Heat a large frying pan on the stove over medium/medium-high heat. While the pan is heating, chop the chicken into 1/4" x 1/4" pieces. Add enough oil to keep the chicken from sticking to the pan and add the chicken. Add the dried thyme and cook until the chicken reaches 165ºF. Season to taste with salt and black pepper.
3.) Add the cooked chicken to the mixing bowl with the vegetables. Add 2 Tbsp of Pastamore White Balsamic Vinegar with Pear and mix well. Slowly fold in the Greek yogurt. Adjust seasoning with salt and black pepper.
4.) Serve warm or cover and place into the refrigerator to chill over night.
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