March 17, 2013

Blackberry Cucumber Chicken Salad

 Chicken Breast (cooked and shredded)
1 cup
 Cucumber (peeded & diced)
6 ounces
 Pear Chobani Greek Yogurt
1⁄4 teaspoon
1 bunch
 Croissants (optional)
1 pinch
 Salt & Pepper (to taste)


  1. Cook chicken (or use a rotisserie pre-cooked one). I boiled my chicken breast for about 10 minutes until cooked through.
  2. Shred chicken.
  3. Dice cucumber & blackberries.
  4. Mix chicken with cucumber, blackberries, yogurt, and cumin.
  5. Serve on croissants with spinach, or just on a bed of spinach as a salad.

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