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!
Happy St. Patrick’s day everyone! I hope you are able to let your inner Irish out (hey, everyone’s Irish on March 17!) and celebrate. You know I love any good reason to celebrate and dress, cook, decorate with a theme.
Ryan and I celebrated with friends at a local street festival. We donned our brightest green outfits and took in some Irish music and dancing and of course drinks. It was so lovely to be outside and in the sunshine. Before we headed to the festival we enjoyed some drinks and snacks at home, including these fun Bailey’s Brownies
(bonus: they are a weight watchers recipe! Scroll to the bottom for the recipe). The festival provided ample people watching, good laughs, and the oppurtunity to dance in the middle of one of our cities busiest streets. Sláinte!
Low-Fat Bailey’s Brownies
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- Dash of salt
- 2 tablespoons unsweetened applesauce
- 2 tablespoons butter, softened
- 3/4 cup sugar
- 2 eggs
- 1/4 cup Baileys Irish Cream
- 1 teaspoon vanilla
- About 2/3 cup chopped white chocolate
- 1/2 teaspoon canola oil
- Green food dye
- Preheat oven to 350 degrees F. Grease an 8 x 8 glass baking dish with nonstick cooking spray.
- In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
- Beat the butter, sugar, eggs, Baileys, vanilla and applesauce together. Add the wet ingredients to the dry ingredients and mix to combine. Stir in 1/3 cup white chocolate chunk pieces.
- Pour the batter into the greased pan and smooth the top with a spatula.
- Bake for about 18 minutes. Let cool completely.
- Once brownies are completely cool, heat remaining white chocolate in a microwave safe dish for about 1 minute, stirring after 30 seconds. Add oil to the chocolate and stir. Add food dye.
- Glaze the brownies with the green white chocolate.
One Brownie – 4 Weight Watchers Points. (makes 16 brownies)
Today we woke up to another blanket of snow. (Just when all the old snow melted!) Hopefully this is the last. Spring IS coming. How are you (or did you) celebrating Saint Patrick’s Day?