Creamy Chicken Salad with Roasted Red Peppers and Cilantro

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.

Leek, Turkey Bacon and Feta Frittata

This recipe is a great example of using what's in your fridge. I happened to have two dozen eggs, two leeks, and some turkey bacon that needed cooking.

I bought some feta and threw this together with some yogurt and lemon zest to help lighten up the eggs.

The result? A surprisingly light egg with some sweetness from the leeks, some smokiness from the bacon and pockets of salty, melty feta cheese.

Spicy Roasted Red Pepper and Cilantro Sauce

When I put this sauce together, I had my Leek, Turkey Bacon & Feta Frittata in mind. I anticipated the frittata being decently rich and salty and I wanted something fresh and light to help balance the dish.

This sauce is naturally sweet from the roasted red peppers and spicy from the jalapeno hot sauce. It's also fairly acidic from the fresh lemon juice.

It pairs perfectly with the frittata, but it's also wonderful as part of a chicken salad, on grilled fish or with some chickpeas.

How To: Roasted Peppers

Roasted red peppers add a lovely sweetness to dishes -- and they're easy to make.

I love roasting a big batch of peppers and keeping them in my fridge. I add them to sandwiches, sauces and sautes to balance out saltiness.

Typically, most cooks roast and use red peppers, but yellow and orange roasted peppers are also delicious.

Quick & Easy Lemon Garlic Aioli

Aioli has been gaining popularity and it's easy to taste why. It's like the best mayo you've ever had, it's delicious on nearly everything, and it comes in so many flavors.

I love my aiolis really tart, as most of the time I use them with fried dishes (Fried Chipotle Polenta Balls, french fries, dumplings) and the citrus really helps to balance the richness.

This aioli is really simple to put together, is luxuriously thick and creamy, and is packed with lemon and garlic. If no one was watching, I would eat it by the spoonful.