Tuesday, July 6, 2010

California Chicken Salad

With all of the parties and get-togethers over the summer, it's hard to it's hard to eat at picnics, restaurants, and parties without feeling the effects of all those calories. So in order to balance all of the delicious party food and desserts, I try to keep my at-home meals lighter. But, something lighter and healthy doesn't mean that it has to be boring or bland.

This California Chicken Salad is the perfect summer lunch or light dinner. It forgoes the mayo for smooth yogurt and pesto. Plus, any cravings get met by adding in the sweetness of dried cranberries and just a few candied pecans (come on, a little sweetness never hurt anyone!). This chicken salad was fantastic over some wedges of pita bread but would also be great over a salad (Chicken Salad Salad, anyone?) or as a sandwhich - however you choose to eat it, it's a great summer meal that won't leave you feeling guilty!

California Chicken Salad

1 1/2 C. Cooked chicken breast, chopped
1/2 C. prepared pesto
1/2 C. plain, nonfat or lowfat yogurt
2 green onions, finely chopped
1/2 C. dried cranberries
1/4 C. candied pecans

In a medium bowl, mix the yogurt and pesto well. Add the chicken, green onion, cranberries and pecans and mix very well. Season with salt and pepper to taste. Serve over pita bread or a salad. Enjoy!

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