Spring is here and warmer days are around the corner! This healthy chicken salad is great when you want a quick, healthy and filling meal that requires very little prep and is best enjoyed cold.
This recipe is very forgiving: you can add a little bit more or a little bit less of something, just be careful of the fat/carb/protein content if that is a concern for you.
Please read the notes at the end prior to
making this recipe.
Servings: 6-9 depending on the amount of chicken
Ingredients:
1-1.5 lbs cooked chicken breast (see note), cubed or shredded
3 large celery stalks, chopped
1/4 cup red onion, diced
1/4 cup fresh parsley, finely chopped
3/4-1 cup almonds or nut of choice, roasted and chopped (see note)
1 small container (150g) plain 2% fat yogurt (do not use non-fat)
1/4 cup dried cranberries (optional)
1/4 cup mayo (I use regular)
2 tsp Dijon mustard
1 tsp white or apple cider vinegar
Salt and black pepper to taste
Directions:
Combine all ingredients in a large bowl and mix together. The more chicken you use the less that it will ”stick” together. You could try adjusting the amount of mayo and yogurt but be careful of the fat content. Adjust seasoning as necessary. Cover and refrigerate for at least 2 hours. I get about 9 servings when I use close to 1.5 lbs of chicken breast (equals to 1/2 cup or about 100g per servings). I make sandwiches using Dave’s Killer Bread (the 70 cal per slice kind) and top with some lettuce and a pickle on the side.
Note: you can cook your chicken any way you’d like or buy precooked. I recommend a simple seasoning and pressure cook mine for 10-12 minutes in an Instant Pot with 1/2 cup water, salt and pepper. Natural release.
Note: to roast almonds, line a tray with parchment paper and bake at 350 for about 10 minutes or until fragrant. Let them cool slightly before chopping
Recipe inspired from ifoodreal.
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