This is a favorite recipe of mine to make a head and have in the refrigerator for a quick sandwich. I usually make this every few weeks when split chicken breasts are on sale. You could also make it with a rotisserie chicken shredded or even roasting a few chicken breasts. I choose the split chicken breasts because when they are on sale they are a great price.
This makes a huge portion so you can easily half it. Greek yogurt lightens up this chicken salad while some ranch dressing gives it a bit more flavor.
First roast the chicken breasts. I season them with tuscan herb extra virgin olive oil, kosher salt, pepper and garlic powder.
After the chicken is roasted let it cool and shred it.
Then mix in the rest of the ingredients.
This night I served the chicken salad on Hawaiin rolls along with some gold fish puffs and a yogurt parfait side. I have also served this on croissants, which looks a bit more fancy if you are hosting a party. For a lower carb option romaine lettuce wraps work great too. It is also good served on crackers.
4 Split Chicken Breasts, roasted, shredded
16 oz Cooked Bacon, crumbled ( I use homemade bacon bits for this)
1 head lettuce, shredded
1 cup cherry tomato's, cut in half
8 oz plain non fat greek yogurt
1/2 Cup ranch dressing
Mix all ingredients together and keep refrigerated until ready to eat.