I have shared chicken salad recipes here. I love them all, but I’m here to tell you that this recipe I’m giving you right now just might solve all your problems. This is THE one. It’s one of those good old-fashioned Southern concoctions that I’ve made healthier. Don’t worry, though, it is just as light, flavorful and delicious. A little tang and a little sweet.
I made a huge batch to bring to the beach to share with girlfriends and I think I made them so, so happy. So, here’s a little happy for you, too!
Summer Chicken Salad
5 lbs boneless, skinless chicken breasts
32 oz chicken broth
1/2 cup of your favorite light Italian salad dressing
1 cup avocado mayonnaise
1 Tbsp. white vinegar
1-1/2 tsp. celery seed
2 Tbsp. sugar
1/2 cup plain greek yogurt
1 T honey
Place chicken breasts in a large pot and cover with chicken broth. Cook until chicken is cooked through. Remove from the pot, cool and shred. (You can also cook the chicken in a crock pot on high about 4 hours or until cooked through)
In a bowl mix the Italian dressing through paprika. Pour 1 cup of the mixture over the chicken, mix well and refrigerate for at least an hour.
Take the rest of the Italian dressing mixture and mix with the greek yogurt and honey. Mix well into the chicken. Add lots of black pepper.
That’s it! OR if you want to take it up even another notch, add what makes you even happier . . .chopped celery, chopped pecans, sliced grapes.