AuthorRm1. Keep your measuring cups handy! Quarter grapes and toss them in the cup until you have 3/4 cup. Put them in a large mixing bowl with the 1/2 cup cherries
2. Chop celery and carrots into small dice, measure your half cup, and add them to the grapes.
3. If using rotisserie chicken, pull chicken off bones, removing skin, and chop, measuring out 12-16 ounces of chicken (about 2 1/2 cups). If using raw chicken, use one LARGE boneless, skinless chicken breast. Dice it small and sauté until no longer pink and a little browned in a hot pan in a little olive oil, seasoning it with at least 1/2 tsp. salt and pepper. If you have cooked the chicken, you will need to cool it before adding it to the fruit and vegetables.
4. Add 1 cup Greek yogurt (I use 1/2 cup good quality vanilla such as Siggi's or Oui by Yoplait and 1/2 cup Greek such as Fage). Season with dill weed and taste for salt and pepper.
It gets better as it chills!
Ingredients
Directions
1. Keep your measuring cups handy! Quarter grapes and toss them in the cup until you have 3/4 cup. Put them in a large mixing bowl with the 1/2 cup cherries
2. Chop celery and carrots into small dice, measure your half cup, and add them to the grapes.
3. If using rotisserie chicken, pull chicken off bones, removing skin, and chop, measuring out 12-16 ounces of chicken (about 2 1/2 cups). If using raw chicken, use one LARGE boneless, skinless chicken breast. Dice it small and sauté until no longer pink and a little browned in a hot pan in a little olive oil, seasoning it with at least 1/2 tsp. salt and pepper. If you have cooked the chicken, you will need to cool it before adding it to the fruit and vegetables.
4. Add 1 cup Greek yogurt (I use 1/2 cup good quality vanilla such as Siggi's or Oui by Yoplait and 1/2 cup Greek such as Fage). Season with dill weed and taste for salt and pepper.
It gets better as it chills!
