Ever since our hike in Seattle (you know, the one that had me WADDLING for days), I’ve been all into “nature”. I’m from Chicago — nature and I are just now getting acquainted in life…you know, after I moved AWAY from Chicago. My concept of “camping” was childhood birthday parties with tents set up in the backyard and my dad asleep in a lawn chair “protecting” us (i.e. shoring). After about 3 years of “camping” which resulted in sleeping on the couches in the air-conditioned house by midnight, my mom called it quits on “camping” birthday parties.
Lord love her for even going a round 2…or 3 with that idea.
When my students back in Ohio wanted to organize an picnic + hike as a going away get-together for me, I was 1) beyond flattered and 2) pumped! It was truly one of the nicest things anyone has ever done for me. Teaching was BEYOND rewarding and fun. A lot of work, but worth every effort. Having the opportunity to work with the future of nutrition was incredible. It was a great last quarter and I miss them all — luckily, some of them read my blog and will hopefully keep in touch!
Anyways. I struggled with what to bring to our picnic. It was HOT on that Thursday and I wasn’t sure if there were any dietary restrictions or allergies to accommodate.
So, I did what any logical person would do and I polled my Facebook friends. Stephanie responded with the ingredients for this chicken salad and when she said it was the top seller at her local farmer’s market, I was sold (therefore, this is named Stephanie’s Chicken Salad!), especially since this chicken salad used plain Greek yogurt vs. mayonnaise. While I adore mayonnaise, some people don’t…and Greek yogurt is obviously a bit more healthy to share with my nutrition students.
I had no idea how much of each ingredient to include, so I just adjusted as I went along. I also had to add celery because I love that low-calorie crunch in cold salads. It just isn’t the same without it!
It tasted good to me. But I let them be the judge.
It was gone. Some went back for seconds.
Most requested the recipe. Lovely students & readers, here it is. SO GOOD.
Stephanie’s Chicken Salad
1 small (1 lb picked meat) rotisserie chicken, skinless
1/2 cup nonfat plain Greek yogurt
2-3 tsp Dijon mustard
salt and pepper, to taste
2 large celery stalks, finely chopped
3 green onions, chopped
1/3 cup dried cranberries
Pick a rotisserie of 1 pound of chicken, tearing into bite-sized pieces. Add yogurt, mustard, salt, and pepper; stir to combine. Fold in the remaining ingredients and refrigerate until served.
Yield: 8 servings (1/2 cup each)
Nutrition Information (per serving): 134 calories; 8.1 g. fat; 37 mg. cholesterol; 295 mg. sodium; 4.9 g. carbohydrate; 0.6 g. fiber; 12.3 g. protein
Result: The rotisserie chicken adds loads of flavor so that you don’t miss the mayonnaise. My students and I thought this chicken salad was perfect and it was a hit among all. For those who are looking for a lighter option or something mayo-free, this is perfect! Quick to make, too! Enjoy!
Weekly Menu: July 1st – 5th
- Sunday: Baked Lemon Pasta, veggie side
- Monday: out, Frosted Zucchini Brownies (dessert)
- Tuesday: Salmon with Mango Chimichurri, green beans, roasted potatoes
- Wednesday: Blueberry Yogurt Waffles (breakfast); Crispy Grilled Chicken Thighs, Kansas City-Style Barbecue Sauce, chips and Baja Fresh Salsa, veggie skewers, Triple Coconut Cream Pie (dinner & dessert)
- Thursday: Healthier Zucchini Bread (breakfast); Open-Faced Pimento Cheese BLT (lunch), Cookie Dough Ice Pops
- Friday: Mushroom and Feta Tart (breakfast); Parmesan Lemon Orzo (lunch)
Can you tell I’m entertaining?Pin It