For years I believed that I disliked a lot of foods and generally avoided them. When I began cooking as an adult though, I quickly realized that it wasn’t that I didn’t like those foods, it was more a case of not liking the way other people prepared them. I thought I hated cole slaw. Turns out I just hate the sweet mayo-y dressing that most people put on cole slaw. I prefer a more savory version, sometimes even a little bit spicy. Or just plain – no dressing. I also thought I hated oatmeal, yogurt, pasta, and chicken salad. As with the cole slaw, I really just didn’t like how other people had prepared them for me. I am not a big fan of red sauce on pasta, only care for Greek yogurt – particularly with granola on top – and the oatmeal has to be thick and needs a crunchy topping for texture. Chicken salad is no different. I don’t like heavily mayo-laden chicken salads. Instead, I like to swap out most of that mayo for some plain greek yogurt. The result is a lighter, protein-packed chicken salad. I love adding apples, cranberries, and nuts too for texture and lots of yummy flavor! This apple pecan version has to be my favorite and it is so easy to whip up in 20 minutes or less. Pile it on your favorite sandwich bread or stuff it in a pita pocket or wrap for an easy, healthy meal! This tasty recipe has been sponsored by Diamond of California Nuts – I was not compensated to write a review and all opinions are 100 percent my own. Thank you for letting me work with the brands I love!
