Chicken salad is one of those highly identifiable classic American foods – which typically, can be sized up by the usual ridiculous amount of mayo going on it. One of those items you see in deli counter while taking a lunch break at the beach that you really want but think “hmm maybe I should go for turkey and mustard instead”. Think again my friends, welcome to chicken salad you can have everyday, all day. My version does still have some mayo, but not enough to give you an extra buttcheek by the end of the day. I like to add a variety of “extra” ingredients, not only to stretch the amount of chicken purchased, but to take the opportunity to fill it with good healthy ingredients. The extra’s can really vary on what you have in the house, here’s what I was working with below:
Spring Fresh Chicken Salad
Serving Size – 1 cup chicken salad
- Chicken Breast 2 lbs
- Small Red Onion 1/4 each, small dice
- Celery, 4 stalks small dice
- Fresh Oregano 3 sprigs
- Fresh Rosemary 2 sprigs
- Plain Fat Free Yogurt 3 tablespoons
- Low Fat Mayo 2 tablespoons
- Dried Cranberries Small handful
- Juice of 1/2 Lemon
1. Select a medium sized pot and place the whole chicken breasts inside, continue to fill the pot of chicken with water until the chicken is covered by 1 inch of water. Place on the stove on medium heat and let it come to a low boil. Cook for 15 to 20 minutes until it is no longer pink int he middle.
2. While your chicken is cooking, grab a cutting board, knife, and medium sized mixing bowl. Dice your onion and celery, try and do this as small as possible to help make your bites nice and manageable. Place diced onion and celery in the bowl. Slide the leaves of rosemary and oregano off of the sprigs into the bowl with the celery and onion.
3. When your chicken is finished, remove from heat. Take each piece out with a fork, shaking any excess water, and place into the bowl with the vegetables and herbs. With a fork in each hand, shred the chicken into small pieces while it is still warm. You can do this by tearing the pieces apart using both forks together, this will take a couple of minutes. You can also dice chicken into small pieces as seen below in the photos.
4. Once you have shredded the chicken, place 1-2 tablespoons each of low fat mayo and plain yogurt into the bowl. You can adjust this to your liking. Mixing the chicken with everything while it is still warm will allow the mayo/yogurt to be “stretched” further and as a result you will not need as much! Sprinkle in your cranberries and squeeze in the lemon juice and mix together! This tastes good while it is warm but if it weirds you out, stick it in the fridge for about an hour before serving.
This chicken salad is delicious by the spoonful, on top of fresh mixed greens or romaine lettuce OR on a sandwich or lettuce wrap. Substituting or adding cucumbers, carrots, bell pepper, and any fresh herb will be quite delicious! Continue to make it interesting by adding humus or a bit of crumbled goat cheese to your wrap or salad- lets talk about how excited you are for lunch tomorrow MMMM!!!