I have a nice, little circle of friends at work. They think I’m so kind and generous by bringing them food all the time. Well, maybe I should confess … They are my guinea pigs. When I test out recipes, it’s all fine and dandy if I like it but, will everyone else think it’s good? Much to my chagrin, Joe isn’t into things like greek yogurt and the like. He will happily gobble up the cookies and cakes but when it comes to things like salad or quinoa, he recoils like I’m trying to serve him a plate of the mushy goo that we feed the cat. So, off to work I go, with my containers full of whatever creation I’ve been working on. When things are quiet, I unpack my goods, plate them up and hope that they are well received.
So, what was the vedict from my team of taste testers of this salad?
A resounding, unanimous, double thumbs up:)
Ditching the mayo jar has become a ‘thing’ for me. The two most popular recipes on my blog are the avocado tuna and avocado chicken salads. Being a major fan of the creaminess of mayo I was so surprised how well the avocado mimicked the taste and texture. Since there was a sale on greek yogurt last week at Goodness Me, I picked up a container and considering I had an already cooked chicken breast (chili lime marinated, of course!), I tried my hand at a new incarnation of the chicken salad.
This time I added a bit of crunch by tossing in some dry roasted almonds and popped in a touch of sweetness with a little chopped apple.
To lend a little punch, in went sliced green onion and a drizzle of mustard. Sprinkle with some sea salt and pepper.
Looks so pretty, no?
Toss it all together and the result is a rich, creamy salad without the guilt. I served mine up for myself on a bed of spinach …
but the girls at work got the ‘fancy’ treatment, as for them I spooned it out onto cucumber rounds, all hors d’oeurves-y like.
My lovely, sweet co-workers happily popped one after the other into their mouths and marvelled at the fact that these goodies were good for you. I would have modestly tried to stop them from all the complimenting, but my mouth was full;)
This salad would work great as a wrap, with these spelt flatbreads, in a sandwich, or just shoveled directly into your mouth!
Yields 2 servings
- 1 chicken breast, cooked, chilled and shredded
- 1 small apple, diced
- ¼ cup roasted almonds, chopped
- 2 green onions, sliced
- 1/4 cup greek yogurt
- 1 tbsp mustard
- sea salt and pepper to taste
- Mix all ingredients together