I was never a fan of chicken salad. Pulverized poultry drowned in mayonnaise just didn't do it for me. For today's lunch, we took a recipe from Everyday Food (current issue), doubled it, and changed the yogurt from regular lowfat yogurt to organic nonfat Greek yogurt and presto-change-o...it's candida diet friendly! (This lunch was a huge hit with our 7 year old, who has never before this day asked me for a full plate of salad. She usually eats a few bites of salad as long as it has 9 or 10 croutons on it.)
Chicken Salad with Yogurt:
In a large bowl, mix together:
1/2 cup finely chopped scallions
1/2 cup finely chopped celery
1 cup organic Greek nonfat yogurt
4 T finely chopped fresh basil
Juice of 1/2 lemon
Sea salt and fresh ground pepper to taste
Stir in 4 poached chicken breast halved, cooled and shredded.
Serve over greens.
We threw some tomatoes on top and added a side of yummy sugar-yeast-gluten free flatbread (or "non" bread, as we've started calling it.) That recipe another day!
