Greek Yogurt Chicken, Greek Waldorf Salad and Strawberry Mousse

Ingredients

Greek Yogurt Chicken

  • 3-4 Boneless, Skinless Chicken Breasts
  • 1 Cup of Greek Yogurt
  • 1 Cup of Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1 tsp Basil
  • 1 tsp Salt
  • 1 tsp Pepper
  • Cooking Spray

Greek Waldorf Salad

  • 2 TBS Mayonnaise
  • 1/2 Cup of Greek Yogurt
  • 2 TBS of Lemon Juice
  • 1/2 tsp of Nugmeg
  • 1/2 tsp Cinnamon
  • 1/2 tsp of Cumin or Curry Powder
  • Hint of Salt
  • 1/3 Cup of Walnuts
  • Cup of Chopped Celery
  • 1/3 Cup of Fresh Parsley
  • 2 Figi Apples
  • 2 Additional tsp of Lemon Juice
  • 1/4 Cup of Raisins

Strawberry Mousse

  • 1 Packet of unflavored Gelatin
  • 3 TBS of Cold Water
  • 1 Cup of Sugar
  • 2 Cups of Strawberries (Can substitute other berries)
  • 1.5 Whipping Cream
  • 1 tsp Vanilla

 

Directions

Greek Yogurt Chicken

Cut chicken into smaller pieces, combine rest of the ingredients, roll chicken into mixture until well coated. Spray Casserole dish and place chicken in dish, pour any left over mixture atop chicken. Bake for 30 to 35 minutes in pre-heated oven of 375 degrees.

Greek Waldorf Salad

For the dressing, combine Mayonnaise, yogurt, lemon juice, nutmeg, cinnamon, cumin or curry, and salt, whist together and set aside.

Combine walnuts, parsley, celery, apples sprinkled with lemon juice  and raisins and toss well. Add the dressing and mix well.

Strawberry Mousse

Cool bowl and beaters from mixer in freezer to get cold. Add water to gelatin, stir well and set aside. Combine Sugar and Strawberries and mash them well with a wooden spatula. Heat atop stove until it comes to a boil and then let cool. Beat whipping cream until it forms stiff peaks. Add vanilla to strawberries and then add gelatin, Slowing add whipping cream one third at a time, stirring well each time. Spoon into service dish or glass and place in freezer for 2 hours before serving.

View more from Entertain with Jane