Often, the best meals come from a need to get rid of things in your refrigerator.
This time, it was celery and chicken breast. This is hands-down one of the easiest things I’ve made from scratch in a long time.
Sun Dried Tomato-Basil Chicken Salad
- One large chicken breast
- 2 stalks celery, chopped
- 6 oz. plain nonfat Greek yogurt
- 3 tbsp. mayonnaise
- 2 ounces sun dried tomatoes (the dry kind, not the ones packed in oil)
- 1/2 cup basil
- Salt and pepper, as desired
- Optional add-ins: peppadew peppers, curry, grapes, celery, etc.
- Bake your chicken. I usually throw mine in a pan at 350 for about 45 minutes. You could get really crazy here and throw in some spices.
- Allow your chicken to cool then cut it into small cubes. Toss the cubes in a bowl with your celery, yogurt, and mayonnaise.
- Chop up your sun dried tomatoes as finely as you like. I buy the julienne-sliced kind, so I just chop them in half.
- Chiffonade your basil, or just cut it into strips if (like me) you’re feeling a tad lazy.
- Mix in the tomatoes and basil. Season with salt and pepper and let sit for at least a few hours before eating. I make mine Sunday night and take it to lunch during the week.
Yields: 3 cups | Serving: 1/2 cup | Calories: 125 | Fat: 5.8 g | Carbs: 5.8 g | Protein: 11.2 g