Greek Yogurt Chicken Salad - Say Whaaaaaat?!

I found this "recipe" posted on Pinterest, but couldn't find the actual recipe link....ya gotta love when that happens.  Anyway, I was able to figure out what was in the recipe just based on the picture, so I went for it.  Here's my version....Oh & can I just say, I'm super excited at how it turned out, using 0% fat greek yogurt as the binding agent kinda freaked me out, but it was good!

Ingredients:

1/4 cup sliced almonds (I bought the pre-sliced almonds) - I still gave them a rough chop
1/2 cup golden raisins - chopped (the original recipe called for craisins, but I already had the golden raisins so I figured I should just use those)
3/4 cup green grapes - quartered
3/4 cup green apple - cubed (chop them up as small as you like, they add a nice crunch!)
1/2 cup red onion - finely chopped (you want these pretty small, no one likes biting into a huge chunk of raw onion)
6 oz of Greek Yogurt (0%) - (depending on how creamy you like your salad, you can add more or less)
1 cup grilled chicken breast tenderloins - cubed or shredded depending on how you like the chicken in your chicken salad
Salt & Pepper to taste
Extra Virgin Olive Oil


Directions

In a medium bowl toss your chicken with EVOO (small drizzle - enough to sauté in a grill pan), salt & pepper to taste.  In a medium skillet, sauté your chicken tenderloins until cooked all the way through.  NO PINK in your chicken!

While your chicken is cooking, in a large bowl, mix together the first five ingredients (almonds, golden raisins, green grapes, green apples, red onions).  Lightly toss those together.

Add in half of your greek yogurt & mix gently.  See how you feel about the consistency on whether you want to add more.  Lightly salt & pepper your mixture.  Add in more of your greek yogurt if you'd like.

Once the chicken is done, toss it into your salad mix.  Gently toss together.  Place in the fridge for 20-30 minutes to let everything cool together.

TAAAAAA-DAAAAAAA

It's definitely a sweeter salad, but very yummy.  To lighten on the
sweetness I'd say don't use as many grapes

I used the extra part of the apple as a cracker, it all turned out great & perfect for lunch with left over for a few days.  This could probably even be a nice light appetizer for a brunch  :)

Half of my serving was on thinly sliced apples

Cowboy Dip

For Super Bowl Sunday Lake & I went over to a friend's home for their Super Bowl Party.  Everyone was asked to bring an appetizer, side, or dessert.  Since I'm the self-proclaimed App Queen, I went with what I knew! 
I made my "Cowboy Dip" which has been making people happy since 2003!  I got the recipe from one of my college roommates sister in laws....does that make sense?  I did change it up though....if you've ever eaten with me you know that I loathe black beans, I have a very strong hatred for them.  This baffles people & they just don't get it.  I just don't like the texture of them, they're really really chalky & yeah....so anyway, the original recipe calls for a can of black beans as well....you are more than welcome to add in your own, I will however pass on them....

Cowboy Dip
1 can Corn (Drained)
2 Small Avocados
2 Roma Tomatoes
2 Green Onions
1 handful of Cilantro
2 key limes (juiced)
2 tablespoons of Red Wine Vinaigrette
Salt & Pepper to taste



the batch that I made on Sunday was doubled, so that why I have so much more of everything!

 *Put the corn in a large bowl (make sure you drain it!)
*Dice up your tomatoes, green onions, cilantro, & avocado
*Add them to the bowl with your corn
*Gently mix together your ingredients

A couple of slicing tricks:

With my green onions I cut off both ends, then cut the entire stock in half.  I then cut all my halves at the same time.  It makes for a much quicker chop.  Thank you Racheal Ray!

For the avocado I score it in the skin, length wise, then horizontally.  Once you get it scored just turn it over into your bowl & give it a gentle squeeze.  I have found this to be the easiest way to control an avocado.  Just be careful with your knife while you're scoring!

*Squeeze in your lime juice
*Add in your vinaigrette
*Mix together all of your ingredients
*Taste & then you can determine how much salt & pepper you'd like to add

This is meant to be a "chunky" dip.  I've also just used it as a side salad.  It's really good with scoops chips!  Let me know if you try it, this is always my "go to" app when I'm not sure what else to make :)

mmmmm....salad

Who doesn't love a good salad with dressing!?!?!  We all do & of course we all know how bad "pre made" stuff can be, too much sugar, too much sodium, yada yada yada......I really do enjoy making my own dressings, but don't get me wrong, I don't mind having dressing out of the bottle either!  The dressing that I made below is super easy to make & most ingredients you probably already have on hand.  I'm also including a fruit salad that I've made on several occasions.  I like to make it for parties or on a Monday & then have it for lunch on Tuesday & Wednesday, it keeps well for a couple of days.

Honey Mustard Dressing (my version)

Ingredients

1 clove of garlic (cut in 1/2)

2 tsp. Whole Grain Mustard

1 tblsp. balsamic vinegar (the one I used is flavored, but you can you use whatever you have on hand)

2 tsp. honey

2 splashes of low sodium soy sauce

salt & pepper to taste

almost 3 tblsp. of EVOO (if you put too much, you can always add a little more mustard, or honey, or balsamic, that's the beauty of making your own dressing, highlight the flavors you want more of!)

**this makes about 3-4 servings of dressing

*In a bowl rub the inside of the bowl with your garlic cloves.  This is just to infuse the flavor, it's not overpowering, but you'll stop & be like....hmmmmm.....is that garlic, without having to worry about whether or not Edward Cullen will be scared of you!  You can tell that you've "juiced" the garlic once it becomes harder to move it around the bowl.  Do this with both of your garlic clove halves.  

*Add your mustard, honey, balsamic & soy sauce & whisk away!  About 10-20 seconds.  You just want to make sure everything gets combined & is happy!

*Taste & season with salt & pepper to your liking.  I love pepper so I add more  :)

*Drizzle in EVOO & whisk quickly as you do this, you want to make sure everything gets combined.  That's it, this dressing goes well over darker greens.  I'm going to enjoy mine over a spinach mix, yum!

A Berry Happy Fruit Salad

Ingredients

Strawberries (Halved); I used about 1/2 a lb, the rest I'll be enjoying in my spinach salad w/ my dressing

Blackberries (Whole); I used about 3/4 of this carton that you see below, again, the rest will be in my salad

Raspberries (Whole); I used the whole carton 

1 Banana sliced; not too thin

Juice of 1 Lemon

1 tsp. of sugar

**this makes about 4-5 servings

*Halve your strawberries & place in a colander with the rest of your berries

*Rinse well

*Slice your banana while you let the berries drain, then add the berries & bananas to a large bowl

*Squeeze in one 1/2 of the lemon & add the teaspoon of sugar

*Lightly mix & toss together your salad.  The raspberries are kinda sensitive, so don't go crazy mixing stuff around.  Taste a berry, if you like the taste (not too sweet), you don't need more lemon juice.  If you want it to be a little more tart, then squeeze in the other half

*The finished product should be refrigerated for about an hour & you'll find that your fruit juices, lemon, & sugar have made a super yummy natural syrup!  yay!!  Enjoy!  I've had this over ice cream, waffles & even over salad (minus the bananas), mmmmmmmmmmm.....