Wild Northerner Magazine Summer 2017 - Page 16


1 lb. shredded rotisserie chicken, cooled

1 cup red grapes, halved

3 celery stalks, chopped

½ small red onion, finely chopped

1 avocado, slightly mashed

3/4 cup non-fat plain Greek yogurt

1 tbsp lemon juice

1 tsp fresh cilantro (optional)

1 tsp garlic powder

1 tsp sea salt

1/2 tsp freshly ground black pepper

Greek Chicken Salad


Whisk Greek yogurt and lemon together in a small bowl.

Gently fold in slightly mashed avocado*.

Add chicken, grapes, celery, onion, cilantro and garlic powder to a large bowl.

Toss with yogurt sauce.

Season with salt and pepper.

*If preparing ahead of time, add avocado just prior to serving to avoid browning.