Committed to being more healthy? Or, are ya just tired of too much rich food and need a break? Well, this recipe is just the ticket. I am a huge fan of chicken salad. (Just ask Cindy Chafin!) I have tried all kinds, but this one makes me the happiest. I also love putting it on a fresh cucumber (and even a radish at times) and saving those calories for something a little more indulgent. Whether it is summer or winter, try this refreshing lunch. (And, it’s gluten-free!)
2 Cups Cooked Shredded Chicken
1/4 Cup Mayonnaise
1/4 Cup Greek Yogurt
1 Teaspoon Ground Dry Mustard
1 Teaspoon Poppy Seeds
1 Tablespoon Agave
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
1/3 Cup Dried Cranberries
1/4C Sliced Almonds
1 -2 Cucumbers
Instructions
In a medium bowl mix together the mayonnaise, yogurt, agave, ground mustard, salt, pepper, and garlic powder. Fold in the shredded chicken, cranberries, poppy seeds and almonds.
Slice cucumbers into ¼ inch round little “plates” for the chicken salad. Use a mini scoop to gently dollop your chicken salad on the cucumbers. Top with fresh (dried is fine) parsley.
