Chicken Salad with Yogurt Ranch Dressing

greek chicken salad 
I was excited to try this Rachael Ray recipe because I love chicken salad and this one is made without mayo, so it's actually pretty dang good for you! It is crisp and cool and refreshing and sooo perfect for summer! I shared it with a friend and we had it with pita and tortilla chips, but I'm sure it is great as a yummy sandwich or on top of a green salad as well.

Ingredients:
* About 1/4 cup extra-virgin olive oil
* 1 clove garlic, grated or minced
* Juice of 1 lemon
* 1 tablespoon white wine vinegar (I used red because I was out of white)
* Salt and pepper
* 1 cup fat-free greek yogurt
* A small handful each finely chopped dill, parsley and chives
* A few dashes hot sauce
* 1 rotisserie chicken, skin and bones discarded and meat shredded
* 1 small red bell pepper, seeded and chopped
* 1 small red onion, chopped (I unfortunately used my red onion the day before so I put in extra green onions, but I bet it's even better with red!)
* 1/3 seedless cucumber, chopped
* 2 ribs celery from the heart, thinly sliced on an angle
* 2 plum tomatoes, seeded and diced
* 4 flatbreads, warmed

Directions:
In a large bowl, combine the EVOO , garlic, lemon juice and vinegar; season with salt and pepper. Stir in the yogurt, herbs and hot sauce. Add the chicken, bell pepper, onion, cucumber and celery; season with salt and pepper. Top the salad with the tomatoes and serve with the flatbreads. (or chips, etc.)

1 comments:

Hannah @ The New Black said...

Mmm, I love chicken salad! The chunks of cucumber sound tasty, I'll have to give this a try...thanks!