The title for this dish is quite misleading, so I apologize ahead of time for that! This recipe is actually one that I was passed down from my grandma, to my mom, now to me! Normally instead of chicken, it calls for tuna, but as Shane refuses to eat tuna, about a year or two ago I modified this recipe to accommodate our personal preferences. Hence where I substituted tuna for chicken! To me, both are fantastic! But I do prefer chicken now, honestly I could more than likely have chicken every day for the rest of my life and be completely happy, there’s just no end to what flavors can be used!
Not to mention chicken is high in protein and the number one meal planning item that I use consistently….and yes I have taken on the meal planning phase! I will definitely post about the experience and exactly how I tackle this amazing lifestyle change, and would you believe it, WITHOUT breaking the bank!
So, without further adieu, chicken salad!
Ingredients:
- 2-3 chicken breasts (defrosted)
- 2 celery sticks
- 1/4 cup of diced onion
- paprika
- salt
- pepper
- mayo / non-fat greek yogurt (as substitute for healthier meal)
- oil for cooking (use coconut oil for healthier substitute)
- 1 box Farfalle noodles (again, based on preference)
Directions:
- Cut your chicken into diced squares, then cook on stove at medium-heat in oiled pan. Sprinkle with any seasonings you feel fit.
- I tend to use seasoned salt and lemon pepper seasonings for this meal, just gives it that extra flavor.
- At this time, also have your noodles starting to cook.
- While chicken and noodles cook on the stove, dice onion and celery stalks, combine into medium-sized bowl and set aside.
- Once noodles are cooked thoroughly, strain, then combine with onion and celery in the medium-sized bowl.
- Upon chicken finishing cooking, also combine with all other ingredients to bowl.
- Add your mayo / greek yogurt to the bowl.
- There is no one measurement for this part, I usually take a spatula and use about two-three scoops. This step is all based on preference.
- Lastly, add paprika, salt, and pepper to taste.
- Again, based on preference.
- Cover, then refrigerate for at least 30 -45 minutes.
- This pasta salad is meant to be served cold, while I am usually too hungry by the time it’s done, I eat it as is. Either way, hot or cold is delicious!
- This pasta salad is meant to be served cold, while I am usually too hungry by the time it’s done, I eat it as is. Either way, hot or cold is delicious!
My Thoughts:
Clearly I love this recipe, it’s very quick and simple to make and always has enough for leftovers. Most the time I HATE leftovers, but since this dish is meant to be good hot or cold, it’s nice to just shove it in your lunchbox and head off to work, knowing you don’t need to heat the dish up! I also love the fact that I was able to modify this recipe to fit our preferences! A lot of you will be quick to judge based on the ingredients alone, but trust me, while the mix is weird it comes out deliciously! The batch shown above was made with the greek yogurt, it’s a whole mouthgasm and your taste buds will have NO CLUE what hit them!
I definitely hope ya’ll enjoy this one! Below I’ve listed a few other greek yogurt based meals I want to try! Eating healthier is definitely a challenge, and I’ve learned that no amount of exercise you end up doing will make a difference, unless you in turn change your eating habits. Since I’ve made the switch, I can honestly say I’ve seen better results, and have also FELT ten times better! Happy eating!
Here are the greek yogurt recipes:
And tons more here!
No Limits 