Super Healthy Chicken Salad is quick, easy, and mayonnaise free!
I am always looking for ways to make dishes lower in fat and calories, allowing us to eat better overall. So when I was coming up with this recipe for Super Healthy Chicken Salad I decided to substitute the mayonnaise with a mixture of mashed avocado and plain yogurt. We love avocado!
I used the non Greek variety of yogurt to keep this lower in calories. I figured that there is a sufficient amount of protein in the chicken, so I didn’t need the Greek kind for that. And, the regular kind is less than half the price as Greek, so it is more economical. I am always looking for ways to stretch our food dollar, so this was great for that.
Since I have to buy a large container of plain yogurt I will look for other recipes to use up the rest of it over the next week or two. I try to do that as much as possible.
I decided to put some cucumber in this Super Healthy Chicken Salad, to give it some crunch. It tastes great and adds nutrition. However, I would use this all within the day because it doesn’t keep that well.
The lime juice tends to break down the cucumber, causing it to leave water in the bottom of the container. You could also just mix in a little cucumber when you serve it.
The lime juice helps preserve the avocado, but it browned a little bit and so the dish was not as fresh and did not look as appetizing the next day. It was edible, and I certainly ate it, it just wasn’t as fresh.
Super Healthy Chicken Salad is easy, healthy, and mayonnaise free. Click To Tweet
I have a recipe for Arby’s Grilled Chicken & Pecan Salad (Copycat) that is delicious too!
- 1 avocado
- 2 teaspoons fresh lime juice
- 1 cup plain nonfat yogurt
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cooked chicken, cubed or shredded (2 boneless, skinless chicken breasts)
- 1 cucumber, peeled and chopped
- In a large bowl mash avocado with lime juice. Mix in yogurt, salt, and pepper. Add chicken and cucumber, toss to coat.
- Serve on bread, lettuce, tortilla, or pita.
I slathered my chicken breasts with olive oil, seasoned them with salt and pepper, and baked them at 350° for about 35 minutes. This is best served the same day because the lime juice breaks down the cucumber, leaving the chicken salad to get watery as it sits in the refrigerator.
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