Max and I don’t like mayonnaise. It’s a little bit of the texture, and a lot of how fattening it is. However, I love chicken salad, egg salad, salmon salad…but had yet to find a recipe that tasted like a legitimate “salad” without using mayo. Well, it looks like I’ve finally found one worthy of staying in my recipe book. This chicken salad recipe subs greek yogurt for mayo, and the cheesy, rich texture of the greek yogurt works perfectly. Max even approved! I opted to have my chicken salad on a few leaves of romaine (but scooped it onto chips, of course), and Max went traditional and had it on a bun. If you like chicken salad but don’t like how fattening it can be, try this guilt-free recipe!
Healthy Chicken Salad
- 1 lb chicken (1 pkg Smart Chicken will do, ours was about 1.3 lbs)
- 1 cup grapes, sliced in half
- 1/3 cup slivered almonds
- 2 leeks, chopped (or substitute celery. I don’t like celery in my chicken salad, though!)
- Dijon mustard
- 1 small carton plain Greek yogurt
- Salt & Pepper
- Romaine leaves or bun or pita
- Preheat oven to 350 degrees F. On a baking sheet, add slivered almonds. Drizzle almonds with a little honey, salt, and pepper. Bake until crunchy and toasted.
- Poach chicken until no longer pink. Let cool, then shred chicken. Add almonds, grapes, and leeks.
- Meanwhile, mix a generous squeeze of honey, dijon mustard, and the carton of yogurt. Season with salt and pepper (and curry, if desired! I love curried chicken salad!). Add to chicken mixture and toss to coat. Serve on romaine leaves or a bun!
I love grapes in my chicken salad! What is your secret ingredient in chicken salad?