On a Roll + {Blackberry Cucumber Chicken Salad}

This morning Pillsbury shared my Banana Cream Pie Bites with their 2 MILLION fans on Facebook, and quite a few hopped on over to look at the recipe and read a few other blogposts of mine.  Soooooooo, WELCOME to all my new readers/fans! I'm so glad you're here.  I celebrated my one year blogiversary this week, and honestly feel like I am more on a roll than ever before. I am creating so many awesome recipes -- that there are quite a few waiting in the wings to be posted, and even a new key lime pie.  It was ahhhhhh-mazing!

Introducing Blackberry Cucumber Chicken Salad:

This only has a few simple ingredients, but the flavor combination is powerful and intriguing!

And the diced blackberries and cucumbers make it a beautiful purple color.

I love that it uses protein-packed greek yogurt instead of a traditional mayonaise or Miracle Whip. And the extra antioxidants in the blackberries are a great swap for traditional grapes. Serve it over spinach salad or on a flaky croissant:

Blackberry Cucumber Chicken Salad

Description

Blackberry Cucumber Chicken Salad // via Nosh and Nourish

Ingredients

1  
Chicken Breast (cooked and shredded)
1 cup
Blackberries
1⁄2  
Cucumber (peeded & diced)
6 ounces
Pear Greek Yogurt (or sub vanilla or plain)
1⁄4 teaspoon
Cumin
1 bunch
Spinach
4  
Croissants (optional)
1 pinch
Salt & Pepper (to taste)

Instructions

  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.

Yields 4 Sandwiches