As in, I have this habit of forgetting that grapes exist.
Do you ever do that with foods? Like, totally go for months without eating or seeing a certain food anywhere, and then suddenly it pops up on a random cheese platter and you realize that — oh my gosh — I totally forgot about grapes! And about how much I freaking love grapes!?
This exact scenario just might have happened to me while we were in New Zealand. And ever since we arrived home, I have been on a mission to make up for all of this lost time that apparently lapsed with me and grapes. Which means that I may have over-purchased a bit. And that my fridge may been transformed into a virtual vineyard. And I may now be racking my brain for all sorts of different ways to use these puppies up.
So my random throwback craving of the week has now turned into today’s new blog post. That’s right. Skip the mayo and toss in some Greek yogurt. But other than that, it’s the classic chicken salad that we will forever and always love.
How To Make A Lightened Up Chicken Salad | 1-Minute Video
I’ll admit — I probably haven’t had a classic chicken salad in about 10 years. But after whipping up this recipe, I’m convinced that it only gets better with age. And when lightened up with some Greek yogurt in lieu of mayo, I’m convinced it may be even better than the original. ;)
To make it, just chop up a bunch of cooked chicken (I used a rotisserie), celery, grapes, shallot, walnuts, dried cranberries, Greek yogurt, and lots of salt and pepper. (Next time I totally want to add in an avocado too!)
Toss it all together until everything is evenly coated with the Greek yogurt…
…and then within minutes, your lightened-up chicken salad will be ready to enjoy. Serve it up on some sandwich bread with lettuce, serve it in an avocado shell, serve it on a simple bed of arugula, serve it with an extra side of grapes (that you’re desperately trying to use up)…you know, you decide. ;) However you serve it, I hope you love it as much as I did.