As the weather is getting nicer I find myself craving fresh fruits and veggies more than usual. The Nashville Farmer’s Market is just a few miles from my house and within walking distance from where I work. Due to this, I’ve decided that there’s no reason I shouldn’t be buying locally and getting all of my produce from the Farmer’s Market. 
This past weekend I made a trip to the market and bought way more that I had intended. Oops :) There was just SO much good stuff and I got a bit ahead of myself. I figured that anything I don’t have need for, I’ll juice. 
Everything seems to be SO much fresher coming from the Farmer’s Market. Last week I bought a couple lemons from the grocery store and then a few days later bought some from the market. The ones I bought at the Farmer’s Market were a bit smaller but ended up giving me about TWICE the amount of juice. And, they were about half the price. Done.
So, like I said, I bought a lot of stuff from the farmer’s market this weekend. In need of various ways to use all of said fruits and veggies, I decided to throw it all into a chicken salad. And so I give you the Chock Full of Veggies Chicken Salad!
If you haven’t figured this out about me by now, I’m a huge fan of recipes that involve me having the freedom to throw a little of this and a little of that in. Only to decided that I really like that in there so I throw a bunch more of it in. Hence why baking and I are only distant friends. I digress.
This chicken salad is very yummy, rather light, and the perfect way to squeeze in your daily dose of veggies. And like I said, it allows you the flexibility to kind of throw in whatever you so desire. I’ve been known to put the following in chicken salad: asparagus, all kinds of peas, all kinds of nuts, carrots, broccoli, brussels sprouts, onion, garlic, celery, apples, grapes, kale, and really anything that grows from the earth. Just go with it.
I kept this one rather simple.
2 large chicken breasts, shredded
1/3 cup lite mayonnaise
1/3 cup plain Greek yogurt
1/2 cup carrots, shredded
1/2 cup sugar snap peas, chopped
1/3 cup red onion
3 stalks celery, chopped
salt and pepper to taste
1. Mix all of the things together.
2. Spread chicken salad on some bread. If you want to make it extra yummy (I forgot) stuff the sandwich with some spinach leaves or arugula.

Linking up today with Buns in My Oven, and The Grits Blog

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