Wednesday, March 21, 2012

Roasted Chicken Salad

Chicken salad is a great weekend meal.  It doesn't use a ton of oven heat and since it needs to sit in the fridge for the flavors to come together it's the perfect thing to make when it's hot outside.

Roasted Chicken Salad:

1 pound boneless, skinless chicken breast
1 teaspoon paprika
1 teaspoon season salt
1 teaspoon black pepper
1 teaspoon garlic powder

1/4 cup nonfat Greek yogurt

1 carrot, shredded or chopped
1-2 stalks of celery, chopped into small pieces
1/3 cup dried cranberries

Preheat the oven to 400 degrees. Season the chicken breast with salt, pepper, paprika, and garlic powder.  Drizzle a little olive oil over the chicken and roast until cooked through, about 20 minutes.

When the chicken is cooked allow it to cool then cube it.  Mix the cooled chicken with the Greek yogurt, carrot, celery, dried cranberries, and salt and pepper to taste.

1 comment:

  1. JACKIE!! This sounds amazing! I will have to try! What a nice way to jazz up plain chicken salad.