Greek Yogurt Chicken Salad

Tonight, we dined on our back screened-in porch, with the breeze and our ceiling fan blowing, our kids playing nicely in the play room… eating this awesome and fresh dish. PERFECT! It’s like the quintessential summer picture in my mind!

It was a bit busy today too, catching up on things that I didn’t get done over the weekend… our freezer decided to “re-set” and go back to factory settings and essentially “turn off”. And, of course, I didn’t notice it right away until half of my things had thawed overnight. So, a LOT of my leftovers and some of my fish and shrimp and chicken had to be tossed 😦 . I was so sad! It’s so tough to have to empty out your freezer… over half into a trash bag! *SOB* ! Luckily a lot stayed frozen in the back and towards the bottom. LUCKILY we have a deep freeze in our garage where I had some of my other purchases and was able to transfer my saved food until the freezer re-started and got back down to proper temperature. At least my fridge didn’t freak out as well! I would have had a melt down!

So, tonight, I had to find chicken that hadn’t thawed and be thrown out, so chicken thighs it was!



 This is for 3-4 servings, depending on serving size.

2  large chicken thighs
– cooked with 2 TB butter, 1 TB olive oil, 1/4 cup water, 1/2 tsp thyme, salt and pepper. Simmered at medium             high until cooked through and then diced.
1/4 cup parsley, finely chopped
2 scallions (green onions) chopped fine
1/2 cup red grapes cut in half
2 heaping TB PLAIN Greek Yogurt
Juice of 1/2 of a lemon plus the zest
Salt and pepper to taste
6 romaine leaves
1/4 tsp coriander
dash of hot sauce
1/8 tsp smoked paprika
1/2 cucumber (English Hothouse Cucumber) halved and quartered
1/2 avocado thinly sliced to line the romaine leaves
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  • In a large bowl, combine the chicken with the parsley, cucumber, scallions, lemon zest, hot sauce and seasonings, and grapes. Season with a pinch of salt and pepper and give it all a good toss.
  • Add the lemon juice and the greek yogurt and stir to combine. Add the chopped parsley, and toss!
  • Serve scoops of the salad in the wide end of romaine leaves that are lined with slices of avocado. Serve immediately.


This was DELICIOUS! Try it now! 🙂

And now, for the quote of the day:



LIGHT Chicken Salad Sandwiches


These were pretty good! I wanted to add a couple more ingredients to them, and I will put them as “add-ins” on the end, but to keep them light, I did not. So… Here it is!



6 boneless skinless chicken tenderloins
1 TB olive oil
salt & pepper (1/2 tsp)
21 seasoning salute (Trader Joes)
2 Heaping tablespoons of FF Greek Yogurt
1 tsp Dijon mustard
Zest of 1 lemon
1/4 tsp soy sauce
1/8 tsp. ground cumin
2 tsp. fresh chopped parsley
salt and pepper to taste
Halved grape tomatoes

Add ins: craisins and walnuts!!! YUM!

Cook chicken tenderloins until fully cooked. I put about 1 Tb olive oil into skillet, heat until rippling slightly, place the frozen chicken tenderloins into pan. Sprinkle with salt and pepper, and a little bit of the 21 seasoning salute from TJ. Turn half way and cover. Total cooking time approx. 10 minutes.

When the chicken is done, set to the side and let rest for 5 minutes. When done resting, cut into small cubes. Then let cool. After cooling, combine all ingredients in a bowl. I put mine on the homemade rolls that I’ve mentioned in previous posts. You could do on bread or rolls, or in a Romaine Lettuce leaf for low carb. YUM!