On Monday I was practically crawling on my hands and knees to make it home at the end of a 4 mile run in the 90 degree heat, whereas 3.5 miles practically flew by this afternoon under hazy skies, and in temperatures that were 20+ degrees cooler. Talk about perfect running conditions!
I finished up with 64 crunches, 64 push ups, and a 64 second plank with sweat dripping into my eyeballs. #cute #someonesplayingcatchup #deathtoplanks (shall I keep going? )
After a quick shower I assembled an equally quick dinner platter featuring a light-yet-filling Honey Roasted Chicken Salad that’s easy, tasty, and, best of all, mayo FREE!
Honey Roasted Chicken Salad is a slightly sweeter, fresher version of my go-to mayo-free Chicken Salad recipe, and is filled with fun flavors and textures like snappy grapes, crisp celery, crunchy honey-roasted almonds, and shredded chicken.
The salad is mixed with a light dressing of plain Greek yogurt swirled with honey and Dijon mustard, that was inspired by my Chick-fil-A Chicken Bites’ honey mustard dipping sauce (which, as you may recall, I semi wanted to spoon-drink?!)
Awkward dressing-drinking urges aside, Honey Roasted Chicken Salad is awesome to make for a quick and easy lunch, or enjoy as a light and springy supper with tons of dunkers and dippers to scoop it up with!
Start by poaching 1 large chicken breast in boiling water for 6-7 minutes. To see if it’s done, I usually pull the breast out with tongs, then cut into the thickest part with a knife. Once the chicken is cooked through, pull it out, let it cool slightly, then shred it all up.
Meanwhile, combine 3/4 cup halved red grapes with 2 stalks celery diced fairly small.
Add 1/3 cup honey roasted almonds that have been roughly chopped.
BTW, as a fellow hungry human I feel the need to warn you about these almonds. Me thinks there may have been a little crack sprinkled in during the honey-roasting process as they are SO addicting. I had to take the canister away from Ben last night so I would have enough left to make this recipe!
After he had already taken it away from me…
Next, mix together the dressing for the chicken salad, starting with 1/4 cup plain Greek yogurt as the base. Greek yogurt is MUCH lower in calories than mayo, which is what traditional chicken salads use, plus it’s packed with protein and has a cool, slightly tangy flavor.
Stir 1-1/2 teaspoons each Djion mustard and honey into the yogurt.
Then season with salt & pepper to taste, and stir until smooth.
Pour the dressing over the chicken, grapes, celery, and honey-roasted almonds, then season with more salt & pepper, and mix it all up.
Serve Honey Roasted Chicken Salad in a variety of ways, from sandwiching between toasted whole wheat bread, stuffing inside a fluffy pita, piling on top of crunchy romaine lettuce, or scooping up with fresh apple slices or baked tortilla chips !
1. Poach chicken breast in boiling water until cooked all the way through, about 6-7 minutes. Remove to a plate and let cool slightly, then shred by hand. Mix with red grapes, celery, and almonds.
2. Stir together Greek yogurt, honey, Dijon mustard, salt, and pepper. Add to chicken mixture and mix well, then season with more salt and pepper if needed. Serve between toasted bread slices, on a salad, in pita bread, or scooped with crackers and fruit.
As much as I love the light and refreshing flavors of this chicken salad, I think the serving options are the best part. I scooped the salad onto buttery crackers,
and flaky homemade tortilla chips (which were seasoned with a little salt & pepper before crisping up in the oven!)
Sometimes I like big tasting platters for dinner vs one portion of this, that, or the other. It’s fun to experiment with different flavor combos, plus, how you gonna hate on anything with the word “platter” in the description?
In other news, not only are my in-laws coming to stay with Ben and me this weekend, but we are also leaving for Jamaica very soon, and the house needs to be spic and span for both events to happen. You know how I hate coming home from vacay to a mess.