I love chicken salad! You know, the kind with the grapes and pecans? So yummy! I don’t love chicken salad that has celery or is loaded with mayonnaise, though. Let me share with you my lighter, celery-free version of chicken salad. Instead of using all mayonnaise, I mix mayo and Greek yogurt – the yogurt has less calories and much more protein, and it kind of “stretches” the mayo so that there is still that taste (since I used a little) but you don’t have to use as much as you normally would.
- 2 chicken breasts, cooked and shredded (or cubed if you prefer)
- 1/4 cup mayonnaise (I use Hellmann’s with canola oil)
- 1/2 cup Greek yogurt
- 1 cup grapes, halved
- 1/2 cup pecan pieces
- salt and pepper, to taste
Cook chicken and shred or cube. Let cool. Add mayo, yogurt, grapes, pecan pieces, salt, and pepper and mix well. Keep refrigerated.
Makes 6 servings of 1/2 cup each; 200 calories per serving. This is South Beach Phase 2.
I love taking chicken salad for my lunch. You can eat it on crackers, on a bed of lettuce, or with bread/pita to make a sandwich, but I just eat mine with a fork. This is also a great dish to take to a potluck or baby/wedding shower.