It’s windy and rainy and everyone I know has the flu. So, today I made Mamie’s homemade Chicken Soup ( the jewish cure for a cold) to help fight off any germs that may find their way on my hands. CLICK HERE for the recipe.

But after a batch of chicken soup – I have all this chicken! My husband loves it when I make my chopped chicken salad. It’s a really healthy version of the original and it will last for 3 or 4 days in the refrigerator so you’ll have lunch planned out for a few days! Here is what you’ll need:

• Chicken from soup
• 1 Tbsp Lemon Juice
• 3 tbsp Non Fat plain yogurt ( Greek style is best but not necessary)
• Salt and pepper to taste
• 2 Tbsp Toasted slivered almonds / 1 ounce
• 2 tsp Honey Dijon Mustard
• Optional chopped dill pickles
• Optional chopped celery

1. Take all the chicken out of the pot and let it cool.
2. (I’ll sometimes put some of the white meat back into the soup without the skin.)
3. With whatever chicken is not in the soup, remove the skin and the bones. (This is where I have to distract my cat from not eating the chicken.)
4. On a big cutting board, start to dice the chicken.
5. Season with salt and pepper to taste.
6. Squeeze a BIG squirt of lemon juice on the chicken (about 1Tbsp).
7. Put 3 heaping tablespoons of fat free plain yogurt on top of my chicken.
8. Toss in the sliced almonds.
9. Dice up 3 or 4 dill pickles and add them in for crunch! If you don’t like dill pickles or you’re watching your sodium, try celery.
10. Chop and dice the chicken until it’s the texture you like. If you want it creamier, here is where you can add in more yogurt.

Enjoy!!!!

* Nutritional Breakdown – 1/5th of salad.