Time for another chicken salad variation! This is a refreshing summery version. By adding Greek yogurt instead of just mayonnaise, you have lighter version full of good for your protein and calcium. The basil adds a great fresh taste that feels totally refreshing. This comes together quickly and stores well in the fridge for at least a week. Use this to top a salad, to stuff a tomato, serve it on crackers, or on top of bread, just make sure you try it. It’s definitely a keeper!
- 1 1/2 lbs chicken breast
- 1/3 cup plain nonfat Greek yogurt
- 2 Tbsp mayonnaise
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1/4 cup fresh basil, julienned (a small handful of leaves)
- salt and pepper, to taste
Preheat oven to 350°F. Grease a large sheet pan with cooking spray. Spread chicken in a single layer and season with kosher salt and pepper. Cook for about 30 minutes, until cooked through. Allow chicken to cool while you prepare the other ingredients. Combine all ingredients in a large bowl and serve.