Day 2, Week 1 Chicken Salad with Grapes and Pecans

Let me tell you why I love this recipe before I even taste it. 

1. It's insanely easy to throw together
2. It's a prep and wait recipe, which lets me get my entire kitchen cleaned up (and coffee made for the morning) before we even sit down at the table
3. It's pretty... some things go a long way for me!

I hate the chicken salads you get from the deli that are 75% mayo with slivers of chicken and random unidentifyable mushy stuff.  If you're looking for that, go somewhere else.  This is a light recipe with great hidden flavors, textures, and gosh darn it, even healthy for you!! 

The twins "reading" books in the ball pit while I make dinner

• Make the glop: 1/2 cup fat free yogurt, 2 T mayo (I love you Duke's), 1 T honey, 1 t apple cider vinegar, 1/2 t dijon (unless you're married to my husband who can smell if I've had mustard within the last 72 hours), 1/8 t nutmeg, 1/4 t salt, 1/4 t pepper
• Mix in 2 cups chopped chicken breast (I made this the night before since I was cooking cut-up chicken anyway, and had it tossed in the fridge in a tupperware ready to toss into my bowl - HUGE time saver), 1 1/2 cups green grapes, handful of chopped pecans/walnuts, 2-5 stalks of celery chopped (depending on your crunch-factor preference) and a handful of Craisins
• Toss it in the fridge for 30-60 minutes while you tidy the kitchen, have a glass of wine, or type up a blog :o) 
• I'm serving the chicken salad straight up for the twins and over a bed of romaine lettuce for me and hubby.  A warm crescent roll on the side will send me to heaven.  You know... I may be the only one in my family who will eat this since it's so "saladish" but you know what they say, "When Mama's happy, EVERYONE is happy"