Kat in the Kitchen: Chicken Salad Recipe with Greek Yogurt

In case you forgot,

I kind of like chicken salad. 

Really, really like. 

My Aunt Karen makes excellent chicken salad. She hosts most of the baby and bridal showers for our large extended family, and I always look forward to her chicken salad. A few years ago when I was raving about it and asking for tips, she told me that she adds powdered sugar to it. What! If I didn't already know from the countless sandwiches I had eaten over the years, I would have dismissed that idea. 

Here is the basic recipe that I have personalized to my liking. I like attempting to make things that I want to eat on a regular basis  somewhat healthier (not our for-special-occasions-or-before-going-on-a-health-kick

Oreo Dessert

... if you are going to go all out, go all out) so I sub in Greek yogurt for mayo. I think that rotisserie chicken is key - it adds so much flavor! 

Chicken Salad with Greek Yogurt

- 3 1/2 to 4 cups rotisserie chicken, taken off the bone and cubed or shredded. (toss the bones in the freezer until you have enough to make stock!)

- 1 apple, cored and chopped into small pieces

- 1 cup grapes, quartered

- 1/2 cup Greek yogurt (I like full fat)

- 1/2 cup mayonnaise (or you can omit and go with just 1 cup Greek yogurt)

- 2 to 3 Tablespoons powdered sugar

- salt and pepper to taste

- Optional - 1/2 cup chopped celery, 1/2 cup toasted and chopped walnuts, pecans or almonds, 2 hard boiled eggs, chopped

Prep ingredients and then toss well. Refrigerate until served; it could be served on lettuce, halved and seeded avocados or your choice of bread.