I started with a nice mix of red lettuce and spinach leaves, chopped, rinsed, spinned, and left to air dry. Then I took 3-4 chicken breasts and put them in a medium sized pot filled about half way with water. I put this on high heat as I chopped and added 1 stalk celery and one large carrot. I added dried chives, parsley, red/black/green pepper, some garlic and cumin spices, and a touch of salt. I let this come to boil, then simmered the mix until the meat measured at least 165 on a meat thermometer. I was left with tender chicken and an awesome broth to save for soup, rice, pasta, or...whatever!
I then shredded the chicken breasts into small pieces and added 1/4 chopped green and red pepper, 1/2 chopped celery stalk, 1/2 chopped carrot. It was about this time that I realized I was missing a main ingredient...mayonnaise! Uh oh, I've made chicken salad without mayo before and it turned out rather dry. So I searched my refrigerator and found...plain Greek yogurt! Along with some light ranch dressing. So, I took the risk and added about 3/4 cup of yogurt and 1-2 tablespoons of ranch dressing. I dressed up the whole shabang with pepper, a pinch of basil, and some more garlic and cumin type spices.
Did it work? Success! I officially (and accidentally) made a healthier version of chicken salad! Another good example of not knowing how something will turn out until you try it!
Mr. PT and I garnished this mix with a little cheese, oil/vinegar, tomatoes, and blue chips on the side. It turned out to be a healthy and incredibly delicious mix!
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