One of our go-to, easy to make and super tasty recipes….Chicken Salad. This is a really low fat option to the normal mayo-laden chicken salad we are all probably used to. Greek yogurt is the key to keeping this veggie-filled salad low fat, but delectably creamy!
Creamy Chicken Salad
2 cooked Chicken Breasts, or left-over Roasted Chicken
10 Baby Carrots
2 Stalks of Celery
4 – 5 Scallions
1/4 Red Onion
4 – 5 Radishes
4 Hard-Boiled Eggs
1/2 Cup Plain Greek Yogurt – Low Fat
2 T Whole Grain Mustard
1 T Yellow Mustard
1 T Vinegar (Champagne, Red Wine or White works best)
2 T Mayonnaise (Hellman’s)
1/4 – 1/2 t Dill Weed
Salt and Pepper to taste
Place your eggs in a small pot and cover with cold water. Place the pot on medium-high heat to boil. Once boiling, bring the temp down to simmer for about 10 – 12 minutes. Turn the heat off and let the pot sit while you prepare the rest.
Thinly slice, mince or roughly chop all your veggies to your liking. I like to use my mandoline on the carrots, onion and radishes so I can get them super thin. Finally, dice or shred your chicken. You will want to put all your chopped ingredients in a larger than needed bowl to make mixing easier. You want to be able to really get into your stir so you can cover every little piece with the creamy goodness your about to make!
Get a smaller bowl and mix your yogurt, mayo, mustards, vinegar, dill and s&p to taste. Now, remember those eggs still sitting on the stove? Go run some cold water over the eggs, to cool completely. Next, peel ’em and cut ’em and add them to your vegetable bowl.
Now comes the fun part! Pour your yogurt mixture over your salad and stir. Viola!
Eat this as is or plop a dollop atop a warm piece of toasted whole wheat bread. You will never miss the gobs of mayo most chicken salads endure.
Play around with the vegetable mix too. I’ve been known to throw some broccoli or mushrooms in there as well. Add some minced pickles if you like as well, just be mindful of the sodium your adding.