1 lb boneless, skinless chicken breast
⅓ cup low-fat plain Greek yogurt
¼ cup light mayonnaise (optional – can use all Greek yogurt instead)
1 tbsp chopped fresh tarragon
1 tbsp chopped dill
¾ tsp salt
½ tsp ground pepper or ¼ tsp cayenne pepper for heat
1 cup diced celery
1 cup seedless red grapes, halved (optional)
¼ cup toasted chopped roasted almonds or walnuts
2 firm ripe avocados, halved and pitted
Half lemon for light squeeze of juice
1 Bring chicken to a simmer over medium heat in a large saucepan, filled with just enough water to immerse. Cover the pan and reduce heat to maintain simmer, and continue cooking 12-15 minutes or until the chicken’s internal temperature reads 165°F with a thermometer.
2 Move chicken to a cutting board to cool. Chop or shred the chicken, then refrigerate 30 minutes until chilled.
3 Toss Greek yogurt, mayonnaise (if using), tarragon, dill, lemon juice, salt and pepper/cayenne in a large bowl. Stir in the cold chicken, celery, grapes, and nuts.
4 Fill each avocado half with approximately ½ cup of the chicken salad. Serve while avocados are fresh.
For more delicious, healthy, & easy-to-prepare recipes visit www.castlerockvineyards.com.