Chicken salad gets a bad rap as a fatty, mayo-based mess. But with one simple substitution it is actually a quick-to-make staple in a healthy diet. And the magic ingredient is: Greek yogurt.
- 1 pound boneless, skinless chicken breast, cooked (season lightly and bake for 30-35 min. at 350)
- 1/4 cup Greek yogurt
- 1 bunch green onions, diced
- 1 canned chipotle pepper in Adobo sauce, chopped
- salt and pepper to taste
Shred the cooled chicken with two forks or simply dice it up. Throw all ingredients in a bowl and mix with a fork until chicken breaks down to texture you prefer. I like mine pretty smooshed up, but other people like it chunky. It’s your meal, so you decide! You might also want to start with a half of a chipotle pepper, depending on how spicy you like your food. And if you like your chicken salad a little wetter, by all means, add more yogurt.
Nutrition (based on two, 1 cup servings)
2 g fat
46 g protein
This chicken salad is delicious on top of a big green salad topped with salsa, spread on crusty whole wheat bread with Provolone cheese melted on top, or rolled up in a nice whole wheat tortilla . It’s also impressive served stuffed inside of tomatoes.
The best part – it’s packed with protein and not much else, so you can eat a hearty serving, paired with whatever veggies you chose and feel good about it.
Chipotle tip: Put a whole can in a blender or Cuisinart and blend it all up at once. Store in a yogurt container and it’ll it keep in your fridge for a while.