This post is part of a series called What’s for Dinner?, in which I invite my favorite bloggers, business owners and online personalities to share with you their own go-to recipes, the favorite meals, snacks, drinks they make over and over again. You’ll get to meet some of my online friends, and we’ll all get some new (fantastic) recipes to try!
I first heard of my guest today, Allie Lehman, through her amazing photography at Death to the Stock Photo, where she and her partner David send a monthly set of (refreshingly different) stock photos to subscribers. In fact, I used one of the photos (taken in Allie’s adorable living room!) just last week in this post. I also use them for my client work at Hello Blu Studio.
When I learned Allie also has a personal blog and writes about food, I just had to invite her over to share a recipe. I think you’ll love her style and gorgeous photos as much as I do. (Also, I’m participating in her Annual Christmas City Swap, and I totally think you should, too!)
What’s for dinner, Allie?
When it comes to food, I’m a girl who relies on nostalgia. I grew up eating exotic foods to tuna casserole. Meals were always a place of comfort and where my family always sat down at the table. Now as an adult, I own two businesses and rarely have time to spend on breakfast and lunches (I still prioritize a good, slow dinner). My mom would always make chicken or tuna salad as a kid and I finally sat down one day to try to figure out how to make her version of chicken salad. I wanted to avoid mayo + lots of sugar so here’s what I came up with!
First you need to decide how you’d like to cook the chicken. I prefer grilling (it keeps my kitchen cool and the chicken tastes great) or sometimes I’ll get an organic rotisserie chicken from Whole Foods! Once the chicken was done I set it aside to cool. I sliced the grapes in half and once the chicken was cooler, I shred it. Combining the grapes, sliced almonds and chicken – I set it in the fridge while I made the chicken salad dressing!
I combined the Greek yogurt, dijon mustard and stevia in a separate bowl and then poured the mixture over the chicken/almonds/grapes! Mix and toss everything so that the dressing it distributed evenly. And you’re done! I prefer to refrigerate a bit more before eating (I like my chicken salad to be really cold) and place on your choice of arugula, croissant or whatever else sounds good! I’m gluten-free so I tend to just eat it over spinach.
Allie’s Go-To Recipe: Easy Chicken Salad
- 1 cup greek yogurt
- 2 Tablespoons organic dijon mustard
- 2 Tablespoons vanilla (unsweetened) almond milk
- 6 drops of liquid Stevia
- 1.5 lbs of shredded chicken
- purple grapes, halved (as much as you’d like, I used about 2 bunches)
- .5 cup of sliced almonds
1. Figure out how you want to cook your chicken!
2. While the chicken is cooking, gather up all your other ingredients.
3. Cut your grapes in half (I used about 2 bunches of purple grapes).
4. Once the chicken is done cooking – shred it and set it aside to cool.
5. Combine the Greek yogurt, dijon mustard, almond milk and stevia to make the dressing.
6. Combine the shredded chicken, grapes and sliced almonds.
7. Pour the dressing over the chicken/grapes/almonds and mix well.
8. Refrigerate to cool and serve over whatever sounds great.
A freelancer since 2009, Allie runs the brand consulting + design studio The Wonder Jam, and has penned a popular guide to help introverts manage their energy as they build their businesses. She co-founded Death to the Stock Photo.
