Chicken salad is often loaded in calories and fat from the heavy mayo used to dress the salad. To “healthify” the dish while keeping the creaminess, replace the heavy mayo with a combination of plain green yogurt and a lighter olive oil based mayonnaise. Same great flavor with a lot less calories!
2 pounds skinless, boneless chicken breasts
1/2 cup light olive oil based mayo
1/2 cup plain fat-free Greek yogurt
1 Tbsp fresh lemon juice
1 Tbsp white wine vinegar
1 Tbsp Dijon mustard
1 tsp honey
1/2 tsp ground black pepper
1/3 cup chopped celery
1/3 cup dried cranberries
7 Tbsp coarsely chopped smoked almonds
6 cups mixed salad greens
1. Boil chicken until cooked through – when a thermometer registered 165 degrees F. Do not overcook because chicken will become dry. Remove from pan and let cool slightly. Shred chicken with two forks. Refrigerate for 30 minutes or until cold. (sometimes I make the chicken the day before to save prep time)
2. Combine mayo, yogurt, lemon juice, vinegar, mustard, honey, and pepper in a large bowl. Stir with a whisk until well combined. Add chicken, celery, cranberries, and almonds to mayo mixture. Toss well to combine.
3. Cover and refrigerate for 1 hour. Serve over salad greens.
Yield: 6 servings (339 calories, 13.6 g total fat, 1.9 g saturated fat, 39.5 g protein, 14.6 g carbohydrate, 2.8 g fiber, 95 mg cholesterol)
Adapted from Cooking Light, May 2011