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Recipe of the Month - April 2010

Spring Chicken Salad

As the weather heats up, cold chicken salad offers delicious relief from the warm comfort foods of winter. Unlike traditional chicken salad, this version uses tangy non-fat Greek yogurt to boost protein content while also cutting fat. Treat this recipe as a blank canvas and get creative with nutritious mix-ins like almond slivers, diced apples, juicy grapes, or chopped celery.

3 skinless, boneless chicken breasts
6 oz. plain, non-fat Greek yogurt
2 Tbsp. low fat mayonnaise
1/8 tsp. salt
¼ tsp. pepper

Serves 4

  1.  Fill a large pot with 6-8 cups of water. Place chicken breasts in the water and bring to a simmer. Cover and simmer chicken for 10 minutes. Remove from heat and allow to sit, covered, for an additional 30 minutes.
  2. Chill chicken breasts in the refrigerator for 1 hour. Once cold, shred chicken with a fork.
  3. Toss shredded chicken with remaining ingredients – yogurt, mayonnaise, salt, and pepper.  
  4. Serve on a bed of mixed greens or whole grain bread for a satisfying lunch or dinner.

Optional: Try mixing in diced apples, grapes, or celery to add crunch and an additional fruit and veggie boost!

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