Usher in springtime with this flavorful chicken salad. It's great to keep in the fridge for a light lunch or high protein snack
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 8
Author Meme
Ingredients
1.5poundsboneless skinless chicken breasts
⅔cupminced onion {about ½ medium onion}
2cupscherry tomatoeshalved {about 1 pint}
For the dressing:
¾cupplain yogurt
3tablespoonbalsamic vinegar
½cupfresh basil
1clovegarlicminced
½teaspoonsalt
¼teaspoonpepper
⅛teaspooncayenne pepper
Instructions
Add the chicken to a pot and cover with water. Bring to a boil, and cook until chicken is done {about 20-25 minutes}. Remove from water, and set aside to cool.*
Once cool, shred the chicken and put into a non reactive bowl {plastic or glass, not metal}. Stir in the onion and tomatoes.
Meanwhile, add all the ingredients for the dressing into a food processor. Blend until smooth. Add extra basil, balsamic vinegar, or salt if desired.
Transfer most of the dressing to the chicken & veggies. Toss until completely coated. Add extra dressing if needed.
Let sit for about 30 minutes before eating. Keep refrigerated.
Notes
*You can use 1 pound {about 4 cups} cooked and shredded chicken.*Use regular plain yogurt or Greek plain yogurt. The Greek yogurt will make the dressing thicker, so add a tablespoon or so of water if needed.