Good chicken salad. You know––crunchy, a little sweet, and creamy…but not super caloric. Most deli chicken salads are pricey, made with high-calorie sour cream or mayo…and do they really taste that great? Nah.

This chicken salad makes a regular appearance at our house. It’s perfect for making ahead of time––which is great for those busy weeks. It actually tastes even better the second day. I love pulling it out for lunch, but we often have it for dinner too. And yes, it’s crunchy, a little sweet, a teensy bit spicy, creamy, healthy, and oh-so-tasty! Enjoy!

P.S. See that bottle of kombucha? It’s the best I’ve ever had––made by Bloom Ferments. I can’t get enough.

Ingredients:

2 chicken breasts (baked with salt and pepper, cooled, then cubed)
1 cup cut up celery
1 cup halved red grapes
1 cup sweet & spicy pecans from Trader Joe’s (or any candied pecans work)
1/2 cup plain greek yogurt (low calorie goodness that doesn’t sacrifice taste, I promise)
2 Tbsp. honey (to taste)
1 tsp. cracked pepper (to taste)
1 tsp. sea salt (to taste)

Directions:
Combine chicken, celery, grapes, pecans, and yogurt. Combine well. Drizzle honey stirring to combine evenly. Add salt and pepper. Mix well. Serve over a large handful of baby spinach. Crack a little salt and pepper on top.