Simple and low in fat A must-have healthy salad recipe for hot summer days, nutritious lunches, and easy dinners is this one. With Greek yogurt and a hint of mayo, this reduced-calorie and low-sodium version keeps all the flavor of a traditional chicken salad.

Ingredients:

  1. 1 lb cooked chicken 3 cups cubed
  2. 3/4 cup 3 large celery stalks diced
  3. 1/4 cup red onion finely chopped
  4. 1/4 cup parsley or dill finely chopped (optional)
  5. 1 cup pecans, almonds or cashews
  6. 1/2 cup plain yogurt 2+% fat
  7. 1/4 cup mayo I used avocado oil mayo
  8. 2 tsp Dijon mustard
  9. 1 tsp any vinegar except balsamic
  10. 1/2 tsp salt
  11. Ground black pepper to taste


Instructions:

Step:No:01

Add the pecans to a small skillet and toast over low to medium heat, stirring frequently, until aromatic and slightly browned. Move to a chopping board, allow it to cool somewhat, then roughly chop.

Step:No:02

Combine the toasted nuts, chicken, celery, onion, parsley, yogurt, mustard, vinegar, salt, and pepper in a medium-sized bowl. Mix slowly, tasting as you go to adjust the salt.

Step:No:03

Because salad tastes best cold, refrigerate for at least two hours.

Step:No:04

Serve with brown rice, quinoa, and greens, or use whole wheat bread to make a chicken salad sandwich.

more details for recipes:https://ifoodreal.com/healthy-chicken-salad/