You can’t beat cool chicken salad on a hot summer day. This recipe is one of our favorites because it delivers creamy, rich flavor while keeping fat and calories in check. Make it the night before or early in the day. Then chill until ready to serve.
Recipe note: To save time, use a rotisserie chicken and skip roasting one from scratch. Note that one chicken typically yields about 3 to 4 cups of skinless breast meat. Or, feel free to substitute chopped plain or lightly seasoned chicken breasts if that’s easier for you.
Makes 6 (¾ cup) servings
6 Tbsp. 2% plain yogurt
2 Tbsp. olive oil mayonnaise
2 Tbsp. lemon juice
½ tsp. kosher salt
¼ tsp. freshly ground pepper
3½ cups shredded roasted skinless chicken breast
¾ cup diced celery
1 cup seedless grapes, halved
⅓ cup smoked almonds, chopped
2 Tbsp. celery leaves, minced
1. Stir to combine yogurt, mayonnaise, lemon juice, salt, and pepper in a bowl. Add chicken, celery, and grapes. Mix well to fully marry ingredients. Fold in almonds. Garnish with freshly minced celery leaves. Cover and refrigerate until ready to eat. Serve on a bed of lettuce, over sliced tomatoes, or as a sandwich filling.
Will keep in refrigerator for up to 3 days.
NUTRITION INFORMATION: Calories 243; Total Fat 9g (Saturated Fat 2g); Cholesterol 72mg; Sodium 322mg; Total Carbs 12g (Dietary Fiber 1g, Total Sugars 9g, Added Sugars 0g); Protein 28g
CAROLYN WILLIAMS, PHD, RD