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Greek Yogurt Chicken Salad with Grapes


  1. Bring a pot of salted water to a boil. Add the chicken and poach until cooked through, 15 minutes. Remove from water and let rest on a cutting board for 5 minutes. Give the chicken a rough chop, put it in a bowl and stick it in the fridge for a few minutes to cool.
  2. Bring the bowl out of the fridge, and add the yogurt, grapes, celery and a pinch of salt and pepper. Mix to combine.
  3. Evenly arrange the salad greens among two dinner plates. Top with chicken salad mixture and garnish with pecans. Serve immediately!