Anna’s Lighter Chicken Salad

Serves 6
Ingredient list: 
  • 2lb chicken, shredded
  • half bunch celery, chopped
  • 1 cup red grapes, cut in half
  • 1/3 cup pecans or walnuts, chopped
  • 1/3 cup green onions or onion tops, sliced thin
  • 1/4 cup fresh dill, chopped
  • 1 3/4 cup plain, nonfat greek yogurt
  • 1/2 cup light sour cream
  • mustard, to taste
  • salt or salt-free seasoning, to taste
  • Cucumbers, zucchinis, carrots, or whole wheat crackers or bread for serving
Preparation: 

The best thing about this recipe is that it can be whatever you want it to be. The other best thing is that it contains no mayo, and I promise you won't miss the mayo! Nonfat, plain greek yogurt and light sour cream are the perfect low-fat blend that will make your chicken salad creamy, tangy, and light. 

  1. Boil or bake the chicken if raw, then shred it in a bowl using two forks.
  2. Chop all other fruits, veggies, herbs, and nuts that aren't for serving and toss them in the bowl.
  3. Add the wet ingredients and seasoning and stir all ingredients together.
  4. Add more mustard and seasoning to taste. Add more yogurt or sour cream if too thick; add more of the other ingredients if too thin.
  5. Cut your "serving" vegetables into thick slices (like chips) and dip to serve. Alternatively, toast bread or a bagel to make a sandwich.

 

When I say it's whatever you want it to be, I mean that you don't have to have any of the exact measurements or ingredients listed above. The chicken can be any cut and any amount you have. It can be canned chicken, leftover chicken, rotisserie chicken, or frozen chicken breasts that have been baked, boiled, or pressure cooked. You can even make it with dark meat if that's what you have on hand (but keep in mind that white meat will be lower in fat.) 

If you're like me, you buy a bunch of onions and then let them sit around a long time. Sometimes, when you do that, they'll start growing long green shoots. Those can be eaten just like green onions, so sometimes I personally will let them grow on purpose.

You can get creative with the nuts and fruit, or leave them out entirely! Some things I haven't tried in my chicken salad but want to try are strawberries, cherries, apples, pine nuts, and almonds. You can also get creative with the mustard; I use Coleman's, but whatever mustard is your favorite will work great.

Everything can be chopped however you want. If you want an even texture, go ahead and thinly slice it all. If you want it chunky or just don't have the time, give everything a rough chop. 

 

Finally, the serving is up to you! A great choice for adding more fiber and using up more veggies is to use other vegetables as "chips" for your "dip." A sandwich, bagel, or pita always works too. Enjoy!