Amanda likes mayonnaise as much as the next girl, but everyone’s got to cut calories sometimes. Here’s Amanda’s recipe for chicken salad. Feel free to add your own twist.
2 split chicken breasts (fairly large), bone in and skin on
1 large can crushed pineapple, well drained
20 red grapes, washed and sliced in half
3 to 5 celery sticks, washed and chopped
1/2 cup slivered almonds
1/4 cup (approximately) plain greek yogurt
1/4 cup (approximately) mayonnaise
salt, pepper, poultry seasoning if you have it
Line a baking sheet with aluminum foil. Wash each chicken breast, pat dry with a paper towel, then sprinkle them with salt and pepper on both sides. Place skin side up on the baking dish and bake about 45 minutes at 325 until cooked through. Don’t overcook it. When it’s cool, remove skin and bones. Chop chicken and place in a large bowl.
Add pineapple, grapes, celery, and almonds and stir. Add yogurt first. Start with 1/4 cup, but you might need a little more. Make sure the mixture is coated. Then add mayonnaise to bind it together. Add seasonings to taste and mix well.
Serve on sandwich size croissants or toast. (Amanda serves it with croissants when she’s having company, but she prefers low calorie wheat bread when it’s just her.) This makes enough for a lot of sandwiches.
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