Wednesday, February 29, 2012

Chicken and Grape Salad

Before I bookmarked (and eventually started pinning) ideas from around the web to save for later, I cut out magazine and newspaper articles and photos. I glued them into notebooks and stuck them on my cork board.

Thanks to pinterest, much of that is done digitally now, but I still love looking through food and home decor magazines. I have far too many recipes saved (both on paper and online), so I thought I would start trying them out in order to thin out the clutter.

First up, chicken grape salad.

Chicken and Grape Salad
Adapted from Martha Stewart's Food Magazine
Serves 2

2-4 slices turkey bacon (although I have to admit, real bacon is better)
about 1 cup shredded chicken (rotisserie chickens work wonderfully for this!)
1/4 cup low-fat plain yogurt
1/4 cup tomato basil feta cheese
1 Tablespoon finely chopped chives
2 teaspoons garlic, minced
coarse salt and ground pepper
4-6 ounces lettuce
3/4 cup seedless red grapes, halved

Cook bacon and break into bits. Shred about 1 cup of chicken, removing skin and bones. To make dressing, mix yogurt and cheese with a fork, then stir in chives and garlic. Season with salt and pepper. Finally, toss chicken, bacon, grapes and lettuce together before topping with yogurt dressing.

I love fruit in salad and this one is no different. The yogurt dressing is tasty and easy to make! Not to mention fairly healthy, especially if you leave out the bacon.

This post is linked up to some of the parties listed under my Show & Tell tab at the top of the page.

1 comment:

  1. Mallory, this is a great Chicken Salad, I really like the addition of the Feta Cheese. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Happy St. Patrick's Day and Come Back Soon!
    Miz Helen


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