Picnic Perfect Chicken Salad

Check.  It.  Out.  This post makes for TWO in a single month!  Perhaps I am back on track for my resolution!  Perhaps I should revise said resolution to be 'an average of 2 posts per month.'  That way, I just need a few months with three posts and I can claim success.  This seems like a reasonable revision in my book, but feel free to give me a reality check if you disagree.  The dog is sitting, statuesque, in the back yard as I sit at my laptop conjuring up memories of the scrumptious chicken salad I made last week.  This was not my first rodeo, mind you, as I actually came up with the idea last summer.  But, as I started my blog in October, I decided to hold back on the chicken salad post until the season was right.  Well here we are.  Smack dab in the middle of June.  Perfect timing for some chicken salad.  Especially when there is a rummage sale to be had...  My sister and I embarked on task of epic proportion when we decided to help our dad do a residential 'cleanse.'  This of course involved a weekend-long rummage sale.  So, I decided it would be the perfect time to have some chicken salad in the fridge and ready to go for my sister, mom, dad and me in case of sudden hunger.  When I first made it, I had a pretty good idea of the flavors I wanted to achieve, and I hit the nail on the with a few secret ingredients.  Red grapes and a little honey in the dressing add the sweetness, while crisped bacon and toasted pecans add a smokey-nutty element.  I think you'll also find that the Greek yogurt/ mayo dressing is a winning combination who's texture is misleading in it's richness.  I'm not sure what's better: this chicken salad, or selling the old sofa sleeper.

Sweet and Smokey Chicken Salad

Ingredients

3 large boneless/ skinless chicken breasts, grilled (or otherwise cooked)
2/3 cup low fat plain Greek yogurt (you could use regular plain yogurt in a pinch or even light sour cream)
2/3 cup Hellman's light mayonnaise (they label theirs gluten free)
2 tbsp honey or agave nectar
6 strips bacon, fried crisp and chopped into small bits
1 cup red grapes, halved
1/2 cup pecan pieces, toasted

Directions

Start by cubing or pulling the grilled & chilled chicken.  (Pulling the chicken is more effort, but I prefer the results of this method because it absorbs more of the dressing.)  Put the the chicken in a large mixing bowl and set aside.  Next, make the dressing by combining the yogurt, mayo and honey/agave nectar in a smaller bowl.  Then, add the dressing to the chicken and toss to evenly coat.  Lastly, add the remaining bacon, grapes and pecans and toss to evenly distribute.  Your chicken salad is complete!  You can make sandwiches or simply serve it atop a bed of greens, but either way, you are sure to enjoy it!

Serves 4-6, depending on appetites.

The finished product, atop gluten free bread and greens.