I absolutely love chicken salad, but I always feel so guilty after eating it because of how fattening it can be. Most restaurants load their chicken salad with so much mayo. Gross! As for me, I like to go easy on the mayo and add Greek yogurt to the mix to give it that creamy texture. I also like to add some fresh lemon and dill to compliment the tanginess of the yogurt as well as some grapes for sweetness and celery for a little bit of crunch. Oh, and a bit of cayenne pepper to give it a little kick. It tastes quite delightful, in my opinion, and it’s super low fat, low carb, and high in protein.
Lemon and Herb Chicken Salad
- 2 boneless/skinless chicken breasts
- 1 cup green grapes, halved
- 1 cup celery, thinly sliced
- Olive oil
- 1 tablespoon dill, chopped
- 1/2 cup mayonnaise
- 1/2 cup fat free greek yogurt
- 1 lemon
- Garlic salt
- Fresh ground pepper
- Cayenne pepper
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and sprinkle generously with garlic salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.
When the chicken is cool, chop up the meat into small chunks. Place the chicken in a bowl; add the mayonnaise, Greek yogurt, celery, grapes, and dill. Halve the lemon and squeeze the juice of both slices into the mixture. Mix well, then season with salt, pepper, and cayenne pepper.
I like to serve my chicken salad with some fresh avocado slices.