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.
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.