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Serves: 4 to 6
This leftover chicken recipe was found online and rated as a favorite! It was first enjoyed at a friend’s wedding shower. “All the food had been prepared by family members and friends of the bride. I had never had anything so delicious and different for a chicken salad. It was on a buffet table with 400 other items. It took two years to track down which family member brought it. Turns out that the groom’s aunt had slipped it on the table and hadn’t said a word. I love it.” We used wild rice to add flavor and folded in some yogurt for its tangy taste and to lighten the mayonnaise.
Ingredients
4 grilled, boneless skinless chicken breasts, diced
3 large green onions, chopped
3/4 cup pitted black olives, chopped
5 plain or marinated artichoke hearts, chopped
2 cups cooked wild rice
1/3 cup expeller pressed mayonnaise
1/3 cup plain low fat yogurt
Sea salt and freshly ground black pepper
Method
Toss chicken with green onions, olive, artichoke hearts and wild rice. In a small bowl, combine mayonnaise and yogurt. Toss with chicken. Taste and adjust seasoning with salt and pepper.
Nutrition
Per serving (About 7 1/4 oz/206g-wt.): 320 calories (140 from fat), 16g total fat, 2g saturated fat, 26g protein, 18g total carbohydrate (2g dietary fiber, 2g sugar), 65mg cholesterol, 430mg sodium
