I don’t know about you, but my 2016 has been off to a great start. After spending the last bit of last year on the road, in the sky and running around like crazy it was nice to hit a reset button and get back to the basics. I’ve never been one for setting New Years resolutions. Not that I don’t like the idea of setting goals and aspiring to achieve a new standard in a certain area of my life. I suppose I just want to see tiny improvements across my life, whether health, outlook or overall happiness.

One of the most integral parts of turning over a new leaf for the new year is deciding on what I put into my body. Knowing that diets (or ‘the d word’ as we call it in our house) will never be something I can do, I strive to make tiny changes in my over all dining choices. So, in that spirit I am going to be introducing a new series every week where I will show off a ‘better for you’ recipe that we can all make in a snap at home.

I decided to kick things off with a near and dear recipe for open faced tarragon chicken salad sandwiches with roasted red pepper soup. Being that I am from the south, chicken salad is something that is coveted amongst comfort food but can be quite heavy and calorie laden. With a few tweaks here and there, I’ve lightened things up a bit. As you’ll discover in the recipe, I’ve swapped high calorie mayo for my favorite Fage greek yogurt and loaded the salad with all white meat chicken. So, grab a pen and pencil and dive into a plate of comfort that won’t cost you!

What you’ll need:

4 boneless, all white meat, skinless chicken breasts
1 1/2 cups 2% Fage Greek yogurt
1/2 cup seedless red grapes, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper, Tarragon and Dill for seasoning
Toasted bread for serving

Directions
In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice.

In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper, dill and tarragon to taste. Serve on toasted bread, open faced.