New This Month

Simple Chicken Salad

This tasty chicken salad is wonderful in sandwiches or on top of a green salad.

  • Yield: Makes 1 1/2 cups

Source: Whole Living, April 2011


  • 6 ounces boneless, skinless chicken breast
  • Salt and ground black pepper
  • 1/3 cup 2% Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon minced chives
  • 2 tablespoons dried apricots
  • 2 tablespoons chopped toasted almonds


  1. Fill a medium saucepan with water and bring to a boil. Meanwhile, season chicken breast with salt and pepper. Reduce heat, add chicken, and simmer until cooked through, 8 to 10 minutes. Remove and let cool. Cut into 1/2-inch pieces.

  2. In a bowl, combine yogurt, Dijon mustard, chives, apricots, and almonds. Stir in chicken and season with salt and pepper.


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