I wanted a lighter chicken salad for the warmer months so we came up with this really light, but still satisfying chicken salad. Roasted chicken is dressed with a buttermilk herb dressing, think ranch, but not the shelf stable ranch with white food coloring. We make ours with greek yoghurt, buttermilk, a touch of dukes, garlic, and lots of fresh herbs and black pepper. We toss that with the chicken, add arugula and throw in some toasted almonds, diced dried apricots, and chopped bacon. I like it, hopefully you will too!

 

common allergies: almond// eggs// dairy