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Chicken Salad

   My mom eats chicken salad a lot. Whenever we go to get tea, she normally gets the chicken salad. I often attach this dish to spring and summer, but I normally avoid it due to mayonnaise. In my family, its not unheard of to not like mayo. So when I found one with no mayo, I was very happy.

Ingredients
   4 boneless, skinless chicken breasts
   1/2 cup of low fat plain Greek yogurt
   1/2 cup seedless Concord grapes, halved
   1/2 cup slivered almonds
   1/2 cup of finely chopped pecans
   1/4 cup of dried cranberries
   2 small or 1 large granny smith apples, diced
   One small diced red onion
   Salt and pepper


Directions
    In a large stockpot over high heat, cover the chicken with water and bring to a boil.
    Let it cook for 20 minutes.
    Drain, set aside and let cool.
    Once cooled, shred chicken.
    Add shredded chicken in a bowl with yogurt, grapes, nuts, cranberries, apple and red onion.
    Season with salt and pepper to taste.

Changes I Made!
    I can not stand nuts. Nuts and peas have no place on my plate, so those were nixed.
    I upped the portions of everything else.
    I put the salad in a pita, and call it a day.

This recipe comes from Trisha's Table. 

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