Yogurt Chicken Salad and 23/52

Hot summer days are being met with afternoon storms here in Colorado. Thunder, lightning, and even a few tornadoes have given this summer a dramatic flair. The storms have also thrown our routine (in a good way). Instead of an afternoon walk, we crawl and play in our living room, pull out baking supplies from kitchen cabinets, and read through the books that rest in Lucy’s nursery.

We also make food like this yogurt chicken salad. Although we’re months, maybe even years, away from thinking about baby number two, it’s still important that I eat a nutrient-dense diet (especially since we’re still breastfeeding six to eight times a day too!) This chicken salad is made with organic whole milk Greek yogurt, toasted almonds, celery, grapes, and chicken (of course). It’s light and refreshing and packed with so many good things for big and little bodies. We served these alongside some whole wheat pitas, but the salad is perfectly filling enough to be enjoyed entirely on its own.

Ryan and I are shooting a wedding tomorrow, so send the happy couple good wishes and prayers for no afternoon storms. See you on Monday!

Yogurt Chicken Salad

1/2 cup whole milk Greek yogurt

2 tablespoons Dijon mustard

1 tablespoon honey

1 pound grilled or roasted chicken breast (thighs would work equally as well)

1 cup grapes, cut in half

1 cup celery, chopped

1/4 cup toasted almonds

Salt and Pepper

In a small bowl, whisk together Greek yogurt, Dijon mustard, and honey. Set aside. Roughly chop chicken and add to a large bowl along with grapes and celery. Pour dressing over top and mix well with two wooden spoons. Sprinkle generously with almonds. Salt and pepper to taste. Serve immediately or cover and allow to chill in refrigerator.