Low-Sal Chicken Salad

3 trimmed and butterflied chicken breasts 

4 oz. cream cheese 

1 cup vanilla greek yogurt (Great Value brand works for me)

1/2 cup pecans

2 celery sticks, chopped 

1 yellow delicious apple, chopped 

Preheat oven to 400 degrees. Place chicken breasts in a baking dish and lightly salt. Cook for about 40 minutes. Meanwhile, chop the celery and lay the cream cheese out to soften. When the chicken is done baking, cut into small pieces and set aside to cool. Combine the yogurt and cream cheese in a small bowl and stir together until thoroughly combined. Chop the apple. Combine chicken, apple, celery, and pecans with the cream cheese/yogurt mixture.

Remember that sulfite and salicylate intolerances and allergies are fickle and inconsistent. What can be tolerated by one may not be tolerated by another. I hope this gives you something that is tasty and satisfying to eat!