Mayo Free Chicken Salad
Recipe by Kristin Kons
1-pound boneless skinless chicken breasts or a pre-cooked rotisserie chicken 14.5 ounce can vegetable broth
1/2 cup sliced almonds
½ cup plain yogurt (low-fat or whole are healthiest vs. fat free)
1 tablespoon dried tarragon
1-tablespoon apple cider vinegar
¼ – ½ teaspoon sea salt, to taste
¼ teaspoon pepper, to taste
Shred or dice your pre-cooked chicken or follow directions to cook chicken. To cook chicken use a large saucepan, add chicken and broth and bring to a boil. Then bring down to a simmer for 15-20 minutes until no longer pink; flip ½ way through. Place chicken on a plate and set aside to thoroughly cool. (I like to shred mine by pulsing in small batches in the blender)
Toast almonds by placing them in a sauté pan on medium – low heat on the stovetop. Toss frequently and watch closely for about 5 minutes until lightly browned and fragrant. Place in separate bowl and set aside to cool.
In a medium bowl, combine remaining ingredients and mix well. Add cooled chicken to mixture and toss well to coat. Serve on top of avocado slices and/or shredded spinach and veggies or wrap up into a lettuce leaf and eat it as a wrap. You can also serve as little appetizers on top of slices of cucumber. Use your imagination!