Light Chicken Salad
Light Chicken Salad
Ingredients
Serves 6
2 boneless chicken breasts
1 vegetable bouillon
½ medium onion (divide into ¼ + ¼)
3 tablespoon fresh parsley, chopped
3 celery stalks, chopped
1 container / 7 oz / 200 gr 2% Greek yogurt
1 tablespoon Light Mayonnaise
1 tablespoon white vinegar
½ teaspoon fine grain sea salt
pepper to taste
¼ cup dried cranberries
Directions
In a medium saucepan, place chicken breasts, 1 celery stalk cut into big pieces, ¼ onion, parsley and cover with water. Add bouillon, bring to a boil, lower to simmer and cook covered for 20 minutes, or until chicken is cooked through.
Remove chicken, let cool, and cut into small bites*.
In a small bowl mix the Greek yogurt, light mayo, vinegar and parsley. Set aside.
Finely chop the remaining ¼ onion and celery.
Toss all ingredients together in a large bowl. Adjust with salt and pepper to taste. Top with dried cranberries and serve.
*Please, do not throw away all that good tasting vegetable broth you just made. Skim it from the excess fat and make yourself a hearty soup.