Everyone loves a classic Southern chicken salad. It isn't a Southern bridal or baby shower if chicken salad doesn't make an appearance. However, I have never been a fan....gasp. I am not a mayo fan. HATE celery. Yep, those two things are enough for me never to grab the chicken salad at a shower.
BUT! There is a but! I do love Greek yogurt. You can always find a tub of nonfat plain Greek yogurt in our fridge. It is a staple. I am not for sure what gave me the wild hair one day to make Chicken Salad with Greek yogurt but boy I am glad I did. I put in the additions I enjoy and left the others out *cough celery cough*.
This can be thrown together in less than 10 minutes if you need. Use rotisserie chicken for super fast and easy, throw it in the crock pot-shred-and enjoy in time for dinner, or traditionally bake. It doesn't matter in the slightest. Toss in some sliced red grapes, toasted pecans, green onions and a ton of spice (the KEY part of this recipe) and wha-la!
Now FYI this will not be like the traditional chicken salad in the richness and flavor department. That is where the spices come into place. Since you have cut out the fat factor from the mayo, just the yogurt and chicken is quite bland and frankly no good. This takes a generous amount of salt. Taste as you go so you can adjust the amount to your liking, but it will be more than you think you will need. I like to add garlic powder, pepper, and white pepper--that is my "secret" ingredient. It adds a kick of flavor and a spicy punch. Be careful not to add too much, small amounts at a time, it is quite strong and unlike black pepper.
Store in an airtight container and enjoy for up to 5 days. We put ours in mini cream puffs (PERFECT for all of your shower menu needs), croissants or on top a bed of spinach. Actually, Justin prefers to eat it with a fork straight out of the Tupperware, so anyway is acceptable.
Put this on your next weekly menu for a new recipe idea. Let me know how you like it!
Recipe
Chicken Salad
- Total Time: 50 mins
- Yield: 8 1x
Description
Enjoy this chicken salad made with greek yogurt instead of mayo. Enjoy this by itself, over a salad or in sandwich form for a new twist on a classic.
Ingredients
- 2 boneless skinless chicken breast (about a 1.5 -2 pounds)
- 1.5 Cups red grapes, sliced
- 4 green onions, thinly sliced
- 1 Cups toasted pecans, chopped
- 10 oz nonfat plain Greek yogurt
- 1.5 Teaspoon salt
- ¾ Teaspoon garlic powder
- ½ Teaspoon white pepper
Instructions
- In a skillet on medium-medium low heat toast peace. Keep a careful eye on them and stir often as they burn quickly. Remove from heat once toasted and you can smell the aroma, should be a slightly darker color. Cool completely then chop into fine pieces.
- Cook chicken breast thoroughly. You can bake, cook in skillet, prepare in a crock pot and shred or even use a rotisserie chicken. Whatever is easiest for you. Diced finely or shred. Place in bowl.
- In a bowl combine all ingredients and toss until completely mixed. Taste and adjust spices according to preference.
- Keep in airtight container in the refrigerator for up to 4 days. Enjoy by itself, on a croissant, bread or cream puff or on top a bed of spinach!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Salad
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 314
- Sugar: 11.9 g
- Sodium: 544.3 mg
- Fat: 11.6 g
- Carbohydrates: 15 g
- Fiber: 1.6 g
- Protein: 38.4 g
- Cholesterol: 60.3 mg
