I have blended Southern and Mexican flavors together to make this "Dixie-Mex" chicken salad, and by using Greek yogurt, it is even healthier. The Southern flavors like peaches, walnuts and celery unite beautifully with Mexican flavors like cilantro, cumin and red onion. This is a recipe I was thrilled to create for Cabot brand; my favorite brand of Greek yogurt:


  • 3 boneless skinless chicken breasts cooked and cut into cube sizes
  • 1/2 cup heavy whipping cream
  • 1 teaspoon ground cumin
  • 1 peach, peeled and diced
  • 1 small red onion, diced 
  • 1/2 cup celery, diced (with celery leaves)
  • 1/2 to 1 cup cilantro, chopped
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup Cabot low-fat Greek Yogurt
  • juice of one lime (optional)

Whip heavy cream just as you would for sweetened whipped cream, only add 1 teaspoon ground cumin as soft peaks start to form. In a separate, larger bowl, combine all ingredients, adding the cumin whipped cream, last.  Gently stir all ingredients together with a spatula until well incorporated.  Add fresh squeezed lime juice to mixture, if desired.  Keep cold, and serve in a cantaloupe half or in sandwiches.  Enjoy!