Even though I had 2 weeks off between my clinical rotations for holiday break, I didn’t feel like I got much of a break this year. A lot of it was spent driving 2000+ miles, going to 6 different Christmas’s, and pretty much just being constantly on-the-go. Needless to say, when January 3rd came and I had to start 40+ hour weeks again, I wasn’t quite ready.
As reluctant as I was to get back into the grind, I knew my first week back would go much smoother if I had a good lunch to keep me going through the day. PB&J’s probably would have done the trick, but I wanted something special so I whipped up this chicken salad. It was a winner in every way possible: delicious, healthy, quick to make, and it lasted all week! The herbs add great flavor, the extra veggies give it some crunch, and the best part is that I didn’t feel guilty eating it because there isn’t a drop of mayo in it. I had it over spinach a couple of days, and as a sandwich with some cheese and lettuce and both ways were great. It was just what I needed to make it through my first week.
Chicken Salad with Yogurt Ranch Dressing
adapted from Every Day with Rachael Ray
2 tbsp olive oil
2 cloves garlic, minced
juice of 1 lemon
1 tablespoon white wine vinegar
salt and pepper
couple of dashes of hot sauce
3/4 cup plain Greek yogurt
2 tbsp chopped fresh parsley
2 tbsp chopped chives
3 cooked chicken breasts, shredded or diced
1 red bell pepper, seeded and diced
1/2 small red onion, finely diced
2 ribs celery, thinly sliced
2 tomatoes, seeded and diced
In large bowl, combine olive oil, garlic, lemon juice, and vinegar. Season with salt and pepper. Then stir in hot sauce, Greek yogurt, parsley, and chives. Add the chicken, red bell pepper, onion, celery and tomatoes.
Serve on top of spring greens, in a sandwich, or with pita bread.