Recipe: Leftover Chicken Salad

*This receipt was created before going vegan* 

So I promised you all a re-make recipe. And here it is! I used the leftovers from my roasted chicken to make a healthy chicken salad. My boyfriend has been requesting chicken salad for a little while, and this is what I came up with. Its a simple recipe that takes about 10 minutes to prepare...

I usually have it as a healthy snack between meals. I had it with crackers and baby spinach, but you can serve it on top of a salad or as a sandwich.

Ingredients:
2 chicken breasts (shredded)
1 container of plain non-fat Yoplait Greek yogurt
1/4 of a cup of sliced almonds
1 tbs of cumin
1 tsp of salt
1/2 tsp of pepper

Directions:
Placed the almonds on a foil lined baking pan and place in a 350 degree oven for 3-5 mins. In the meantime, shredded your leftover chicken. Put aside. In a separate dish mix together the Greek yogurt, cumin, salt, and pepper. Next add in the almonds and the shredded chicken. Mix together until well combined...and Enjoy!

Here are step by step photos to help guide you!

First, start off by placing the almonds on a foil line baking pan. Make sure the almonds are not piled on top of each other. A thin layer is what we are looking for. This will ensure even toasting of the almonds.

Next shred the two chicken breast and set aside on a separate plate. You could also cube the chicken if you want to go with a more chunky chicken salad. 

Now in a mixing bowl mix together the Greek yogurt, the cumin. salt, and pepper.

Add the shredded chicken and the roasted almonds to the yogurt mixture.

Mix all of the ingredients together! Remember, this is just a recipe suggestion. You can make this your own by adding in dried fruits or different nuts. Whatever you like =)

And Enjoy!!!

To Health, Love, and Happiness,