Written By:  Rachel Gnagy @ Inscribed Photography

I LOVE chicken salad. It’s one of my favorite recipes to make when I have my girlfriends over, because Sam won’t touch the stuff.

When I saw a recipe using Greek yogurt instead of cream cheese, mayo, or sour cream, I had to try it.

You will need:

2 chicken breasts (bone-in, skin-on)
1/4 cup pecans, toasted and roughly chopped
1/2 cup dried cranberries, roughly chopped
3 or 4 green onions, minced
1/3 cup Greek yogurt
2 tablespoons apple cider vinegar
1 tablespoon rosemary, minced

Preheat your oven to 375 degrees. Rub the chicken breasts with extra virgin olive oil, black pepper, and coarse salt. 

Roast chicken until cooked through, 35 minutes or so. Remove from oven and let cool. 

Once the chicken is cool, remove the skin and cut chicken off the bone and shred. I use my Bosch mixer to shred the chicken, but use whatever method works for you. 

Add the greek yogurt, apple cider vinegar, cranberries, pecans, green onion, and rosemary. 

Mix to combine. Season with a little salt (or garlic salt!) and pepper to taste.

I’ve served chicken salad lots of ways. Croissants are my FAVE but if you want a lower-calorie alternative, try serving it with spinach and crackers. Or spread some on a piece of whole grain toast. Any way you eat it, it’s delicious. The Greek yogurt is creamy and tangy and the rosemary adds a wonderful flavor. 

Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, coffee lover, and book nerd. She and her husband, Samuel, have four precious children, two boys and two girls. Rachel is a work-from-home-mom, running a small photography and graphic design business. She has been writing for Her View From Home since 2012 and loves the opportunity to communicate with other women. http://www.inscribedphotography.com/ https://www.facebook.com/InscribedPhotography