Chive Jive Chicken Salad

What you need:

  • 1 lb chicken breast, chopped or shredded (you can also use the breast meat from a rotisserie chicken – warm chicken really soaks in the flavor)
  • 1/4 cup Mod Squad Martha Chive Jive Vinaigrette 
  • 1/2 cup nonfat Greek yogurt
  • 2 tablespoons Major Grey’s Chutney
  • 2 tablespoons fresh basil, chopped
  • Granny Smith Apple, chopped
  • Dried cranberries 
  • Spiced pecans, chopped (can also use sunflower seeds)
  • Sea salt
  • Course black pepper
  • Olive oil 

What to do:

  • Heat oven to 375. 
  • Lightly brush chicken breasts with olive oil, season with sea salt and pepper. 
  • Bake for 15 minutes, or until cooked through.
  • Remove from oven, chop or shred chicken, and transfer to mixing bowl – including the juices.
  • Add remaining ingredients – minus olive oil – and refrigerate (don’t worry if it appears on the saucy side, it will quickly soak in).
  • Serve on artisan farm or pumpernickel bread as a sandwich, crostini as an app, Parker House yeast rolls as a slider, or on top of mixed greens as a salad.

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