A flavorful and versatile chicken salad. Serve on its own, over a bed of mixed greens, on toasted sandwich bread, or on crackers.
Course
Entree
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings4
Authormy Bottomless Boyfriend
Ingredients
1poundbonelessskinless chicken breasts
1tablespoonolive oil
1/2teaspoonsalt
1/4teaspoonfreshly ground black pepper
1/2cupred grapessliced in half
1/4cupshelled unsalted pistachios
1/4cupraisins or dried cranberries
1/4cupdiced jicama
1/4cupplain nonfat Greek yogurt
2tablespoonslight mayonnaise
1/2teaspoonfresh lemon zest
1tablespoonfresh lemon juice
2-3teaspoonsMoroccan seasoning* to taste
Instructions
Preheat oven to 400 degrees F. Coat the chicken in olive oil and place in a baking dish. Sprinkle both sides with salt and pepper. Bake for about 30 minutes, flipping halfway, until center of the chicken is 165 degrees F or juices run clear. Allow to cool before use.
When chicken is cool, chop into bite-size pieces and place in a large bowl. Add grapes, pistachios, raisins or cranberries, and jicama.
In a small bowl, mix the yogurt and mayonnaise until combined. Add lemon zest, lemon juice, and seasoning. Mix well.
Add the yogurt mixture to the chicken mixture and gently fold with a rubber spatula.
Recipe Notes
*My Moroccan seasoning was a gift and is a blend of 9 different spices. McCormick sells a Moroccan Seasoning or you could substitute 1/2 teaspoon ground cumin, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground coriander, 1/4 teaspoon cayenne, 1/4 teaspoon allspice.