Natalie

By tcasteel2000

Ingredients

• Ingredients:
• 2 boneless, skinless chicken breasts (original called for 4)
• 3 stalks celery, cut into 1/2 in. thick pieces
• 1 yellow bell pepper, cut into short strips (original called for red)
• 3 scallions (white and green parts), sliced diagonally
• For the dressing:
• 1/2 cup non-fat Greek yogurt
• 1/4 cup apple cider vinegar
• 3 tbsp light soy sauce
• 1 1/2 tbsp dark sesame oil
• 1/2 tbsp honey
• 1 clove garlic, minced
• 1 tsp peeled, grated fresh ginger
• 1 tbsp sesame seeds, toasted
• 1/4 cup smooth peanut butter
• 1 tsp salt
• 1 tsp black pepper

Details

Servings 1
Adapted from thesweetslife.com

Preparation

Step 1

What an interesting spin on chicken salad! I've had many variations--typically with grapes and pecans or celery and mayo...always mayo. This recipe has been saved in my google reader for a long time, and since I was on the hunt for easy meals last week (hence all the sandwich posts), I finally picked up the ingredients to make this.


Directions:
1. Shred cooked chicken breasts
2. Whisk dressing ingredients together in a large bowl.

3. Add chicken, celery, pepper, and scallions to dressing. Stir to combine. Serve in wraps or on sandwiches at room temperature or cold.

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Whole Wheat Pita Bread

Whole Wheat Buttermilk Pancakes