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1
Quick Chicken Salad
Submitted by Faith (An Edible Mosaic) on January 11, 2012 in Meat Salads, Salads
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 12 ounces, weight Can Chunk Chicken Breast, Drained
- 1 whole Small Onion, Finely Diced
- 2 whole Large Stalks Celery, Diced
- ½ cups Greek Yogurt
- ¼ cups Mayonnaise
- ¼ teaspoons Seasoned Salt
- ⅛ teaspoons Black Pepper
Preparation Instructions
Stir together all ingredients; keep refrigerated until using. Eat on top of salad greens, in a sandwich, stuffed in pita bread, or spread on crackers.
Note: if you prefer, you can substitute 4 scallions (white and green parts) instead of the onion.
