I have always enjoyed chicken salad in the summertime, but hated the guilt that came along with eating it. The amount of mayo in most chicken salads takes the healthiness away from the dish. Subbing greek yogurt for mayo takes away the guilt, while adding some extra protein. I tried this first with plain greek yogurt, then switched to vanilla greek yogurt for some added flavor.
Chicken salad is great to transport to a picnic or to work! It’s easy to make a big batch on a Sunday afternoon and store it in individual serving containers to just grab and go.
This recipe is adapted from Damn Delicious’ Greek Yogurt Chicken Salad Sandwich Recipe. I ate mine in lettuce wraps, but this chicken salad would be great on a big salad or in a sandwich as well.
Healthy Cranberry Apple Chicken Salad
Makes 4 servings
2 cooked chicken breasts, shredded
1 large Granny Smith apple, coarsely chopped
1/4 cup raw almonds, finely chopped
1/4 cup Craisins
4 stalks celery, chopped
1/2 red onion, finely chopped
1/2 cup grapes, halved
1 single serve container (about 3/4 cup) Chobani Greek Yogurt – Simply 100 Vanilla
1 tbsp. lemon juice
salt, pepper and garlic powder to taste
1. Combine all ingredients in large bowl.
2. Chill in the fridge for at least an hour. Serve on bread or in a lettuce wrap. Lasts in the fridge for about 7 days.
Nutrition Facts: 1 serving (about 1 1/2 cups each): 194 calories; 5 g fat; 24 g carbs; 18 g protein