Chicken salad is one of my go to comfort foods. It’s light yet filling and goes well on a salad, on bread, or in a wrap. Easy for picnics, road trips, or a packed work lunch.
My favorite store-bought chicken salad is Trader Joe’s wine country chicken salad with cranberries and pecans. I could eat an entire container in one sitting, it’s that good. But at 11 grams of fat per serving I only allowed myself to purchase it as a special treat.
Over the past year I’ve mastered a lighter version of my favorite chicken salad. What is the secret?Fat free greek yogurt!
By simply replacing yucky processed mayonnaise with greek yogurt you save your waistline for a whole lot of damage and also increase your protein and probiotics intake. The greek yogurt offers the same texture and tangy taste as the mayo but cuts the calories and fat into half!
The recipe below makes enough to feed Ryan and I for lunch for three days. You’re going to love it and will never want full fat mayo chicken salad again.
- 1 full rotisserie chicken cut into small pieces
- 3/4 cup greek yogurt (adjust to your liking. Recipe is fine with more or less)
- 1 cup diced celery (I like a lot of celery)
- 1/2 cup chopped pecans
- 1/2 cup craisens
- 2 tbsp of honey
- 1 tbsp stevia (or other natural sweetener)
- 1 tsp cayenne pepper
- 1 tsp salt
Mix all ingredients thoroughly. Enjoy chilled on a salad, wrap, crackers, or bread. Happy taste buds and no guilt!