If you are not willing to look stupid, nothing great is ever going to happen to you.
DR. GREGORY HOUSE
Warm with a high of 78 degrees is not something I typically expect to hear on the first day of March in Oklahoma, but I will take it! Perfect kind of day to pick up the pugs and head outside.
Just look at those faces. The view gets even more impressive from the backside.
One of our favorite things to do on a nice day is to throw the Frisbee for our pug, Doug.
He is not the stereotypical pug we thought we were adopting. We expected to get one that would lie around all day and dream about food. Instead, he is more like a lion waiting to pounce on anything thrown for him.
Now our other pug, Nellie, appreciates the finer things in life, like a good…
Chicken Salad with Greek Yogurt
2 (10 ounce) cans chicken breast
1 (2 ounce) package slivered almonds
½ cup Greek Yogurt
1 cup grapes, halved
1 Tablespoon mustard
2 Tablespoons lemon juice
1. Add chicken to medium bowl.
2. Top with almonds and grapes.
3. Mix in lemon juice and mustard.
4. Swap the traditional mayonnaise for Greek Yogurt. Mix together. Chill in refrigerator for thirty minutes.
I placed the chicken salad on top of a warm croissant to eat. I love how the flaky crust sticks to the cool salad.
Usually I make this salad with mayonnaise, but I really wanted to lighten it up tonight so I used Greek yogurt instead. “It tastes even better with the yogurt,” said my husband, the mayonnaise lover. Half the calories too!
The slivered almonds are key to this recipe. It is like opening a present in the first bite because it is hard to tell that they are there until you taste the delicious texture.
The grapes tie it all together into a savory sweet perfection on top of a croissant. Yummy!
What’s your favorite ingredient in chicken salad?