Making chicken salad is a classic way of using leftover chicken, but it's usually loaded with mayo which can make it really heavy.
This chicken salad recipe has no mayo in it -- just Greek yogurt.
By swapping the mayo for non-fat yogurt, you're getting rid of a ton of fat and empty calories and adding calcium, protein, and a delicious tang.
I've made this recipe with everything from orange zest and oregano to lime juice and chipotle peppers. After you make the base of the chicken salad, it's really easy to customize it with the ingredients that you love most.
This particular recipe just utilizes what happened to be in my fridge today.
Creamy Chicken Salad with Roasted Red Peppers and Cilantro
Yield: makes 4-6 servings/sandwichesIngredients
- 2 cups leftover chicken, shredded and cooled
- 1/2 cup non-fat Greek yogurt
- 2 tablespoons Spicy Roasted Red Pepper & Cilantro Sauce
- 2 tablespoons Parmesan cheese
- 1 lemon's worth zest
- 1 teaspoon minced cilantro
- 1/4 cup diced roasted red peppers
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Mix all ingredients in a small bowl.
- Taste and add salt and pepper if needed.
Print or save this recipe here!
Serve on your favorite bread for a sandwich, in a mixed greens salad or eat plain.