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 lb cooked chicken 3 cups cubed
- 3/4 cup 3 large celery stalks diced
- 1/4 cup red onion finely chopped
- 1/4 cup parsley or dill finely chopped (optional)
- 1 cup pecans, almonds or cashews
- 1/2 cup plain yogurt 2+% fat
- 1/4 cup mayo I used avocado oil mayo
- 2 tsp Dijon mustard
- 1 tsp any vinegar except balsamic
- 1/2 tsp salt
- 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/
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