80--- Grilled Chicken Pot Pie Salad

Chicken pot pie is the ultimate comfort food.  For colder months, my Little Mama's Chicken Pot Pie recipe is a favorite.  But who's to say that comfort foods are only for colder temperatures? I could use some comfort in the summer too.......

Grilled Chicken Pot Pie Salad to save the day.  All of the flavors of a chicken pot pie, but made into a cold chicken salad.  Perfect for warmer months.  It's loaded with veggies and protein making it a healthy option too!

I served mine on a Skinny Taste Air Fryer bagel.  The recipe is SO simple and amazing!  There are instructions for using an oven too.  Give it a try!

Grilled Chicken Pot Pie Salad
Serves 6

1 1/2 lb raw boneless skinless chicken breast, trimmed
1/2 tsp smoked paprika
Salt and ground black pepper
1/2 medium red onion, finely chopped
2/3 cup green peas (if frozen, defrosted)
4 small carrots, chopped
3 celery ribs, chopped

DRESSING
4 oz plain nonfat Greek yogurt
3 Tbsp lite mayonnaise (vegan if you can find it)
2 tsp low sodium chicken Better than Bouillon paste
1/2 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp salt
Ground black pepper to taste

Season chicken breast with smoked paprika, salt and pepper. Grill over medium high heat until it reaches an internal temperature of 160 degrees.  Allow to sit at room temperature for 10-15 minutes before transferring to the refrigerator to cool completely.

When chicken has cooled, toss with remaining salad ingredients.  Whisk together dressing ingredients and gently mix into the salad ingredients. 

Cover and refrigerate for 2-3 hours prior to serving (overnight is fine as well).

Nutrition info per one serving: 187 calories, 5 g fat, 27 g protein, 10 g carbohydrates, 3 g fiber