Honey-Lemon Chicken Salad

This recipe is a personal favorite for lunch! I just love the flavors. I often will use a leftover baked chicken breast ( boneless/skinless ) and cube it. Place in a mixing bowl add 2 tablespoons Pure Honey, one lemon for zest and juice, 1/2 teaspoon black pepper, 2 tablespoons (Greek) or plain yogurt, 2 tablespoons mayonnaise, 1/4 cup halved green grapes, 1 tablespoons chopped almonds, optional bacon bits. Mix each ingredient with the cubed chicken as you add each.

Chill 30 minutes. I love a multi-grain bread and make a luscious big old sandwich. You can serve on a bed of mixed greens too!

It is so refreshing and flavorful.

Hope you enjoy as much as I do! Cheryl “Cheffie Cooks” Wiser.

The Wiser Cook.

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