with Missy Tippens
I thought I'd share a new yummy chicken salad recipe with y'all today. The original recipe is Trisha Yearwood's Food Network recipe called Billie's Houdini Chicken Salad.
Here's my version…
3-4 chicken breasts--skinless, boneless
1-½ cups plain Greek yogurt (I used 2 small containers but probably needed a third)
1 cup seedless grapes, cut in half if they're large (mine were small, so less work!) :)
½ cup roasted, salted almonds, chopped
½ cup roasted, salted pecans, chopped
½ cup dried cranberries
1 large apple, peeled and diced (I used a wonderful new apple I've discovered called Opal apples)
½ of a sweet or red onion, finely chopped (I used a Vidalia-type onion)
Drizzle of honey
Add chicken to boiling water and simmer for 20-30 minutes. Then remove from the pan and let it cool.
While that simmers, do the prep work. First I washed the grapes. Then I realized I didn't have roasted nuts so tossed them with olive oil and kosher salt and roasted them. And believe it not, I didn't burn them!! (very rare) :)
Once chicken is cool, either dice or shred it. I diced but ended up kind of wishing it had been shredded.
Here's one of the Opal apples. I love them! They're sweet but not too sweet for those who like tart apples.
The nuts are done! Now chop them.
Once everything is chopped, stir in the yogurt, onion, apples, cranberries and nuts.
And don't forget the grapes! Drizzle with honey and then season with salt and pepper to taste.
A huge bowl of deliciousness.
The Greek yogurt makes a healthy version of chicken salad. But once I tasted it, I decided that maybe next time I would add a little mayonnaise for a bit more creaminess. I'm used to chicken salad with mayo so this felt like it was lacking a little something. Next time, I think I'll add a ½ cup mayo.
Serve on crackers or bread or my favorite--croissants. Enjoy!