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Chicken Salad

Cooking With Rania - "Lunch Box Treats and Ideas"
KDKA Pittsburgh Today Live 9/05/2012

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Chicken Salad

INGREDIENTS

2 pounds skinless, boneless chicken breast halves – cooked and chilled
½ cup light mayonnaise
½ cup plain fat-free Greek yogurt
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon local honey
Sea salt and freshly ground black pepper to taste

½ cup chopped celery
½ cup dried cherries
½ cup coarsely chopped toasted almonds

6 cups mixed salad greens

DIRECTIONS

Combine mayonnaise with the yogurt, lemon juice, Dijon mustard and honey in a large bowl, stirring with a whisk until combined. Season to taste with salt and pepper. Add chicken, celery, dried cherries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

Serves: 6 - 8

For lunch box: Pack the salad in a container with a tight fitting lid. Add whole wheat crackers, an apple, baby carrots and Hershey’s Kisses to finish the box.