{Skinny} Chicken Salad

I don't know about you, but I eat much healthier when I plan ahead.  If I'm hungry and grab whatever is quick and easy, it's usually not so healthy.  If I plan ahead and prepare some healthy snacks and meals to have on hand when hunger hits, it's much easier to stick to healthy eating habits.  This is one of my favorites.  The original recipe is from Jillian Michaels and makes 4 cups.  Each 1/2 cup serving only has 118 calories.  I like to make a double batch and keep the extras in the fridge to pull out for a quick lunch or snack.  You can serve it sandwich style, scoop it up with crackers, roll it up in a leaf of lettuce or eat it just plain.  So many options.  And speaking of options, this recipe is very versatile.  If you're not a fan of the grapes (ahem, Jamie), just leave them out.  Not so fond of the celery?  Replace them with cucumbers.  Cashews are my favorite nut but you can switch them out for another kind if you have a different favorite.  I've listed some optional seasonings that I like to add in (not all at the same time though!).  Play around with it and find the seasonings that do it for you.  Make this salad yours and enjoy a yummy, guilt free, protein packed meal!

Ingredients
1 pound boneless skinless chicken breast, cooked and cubed
1 cup red seedless grapes, cut in half
1/3 cup chopped cashews
1/3 cup non or low fat plain greek yogurt
1 teaspoon honey
1/4 cup celery, chopped
1 tsp cider vinegar
1/4 tsp salt
1/8 tsp ground black pepper
Optional seasonings and herbs:  chili powder, garlic salt, cumin, paprika, green onions, parsley, cilantro

Directions
Put the cubed chicken into a large bowl. Add the grapes and cashews and toss gently to mix the ingredients. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt, and pepper. Pour the dressing over the chicken and stir gently to coat. Season to taste.  Store the salad in a tightly sealed container in the refrigerator.

Source:  Cassie Cakes