- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 300.8
- Total Fat: 11.1 g
- Cholesterol: 68.2 mg
- Sodium: 179.2 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 3.0 g
- Protein: 35.1 g
Chicken Salad (w/ yogurt instead of mayo)Submitted by: CAMONKEY
IntroductionStill a work in progress.... I'm still trying to get the seasoning right when using yogurt instead of mayo. Still a work in progress.... I'm still trying to get the seasoning right when using yogurt instead of mayo.
1.5 lb chicken breasts
(liquid for poaching: I add veggie bouillon, dehydrated onion, and dried thyme to the water)
about 4-5 stalks of celery, chopped
1 medium, or 2 small apples, chopped
1 cup red grapes, sliced in half
45 g almonds, chopped (small handful)
20 g pecans, chopped (1/2 a small handful)
7-oz Plain Greek yogurt (Fage, 2%)
7-oz Plain yogurt, 2%
celery salt (to taste, starting with ~1 tsp.)
black pepper (to taste, starting with ~1/2 tsp.)
ground cumin (to taste)
ground ginger (to taste)
Worcestershire sauce (to taste, starting with ~1 tsp.)
Yogurt sauce: Whisk together yogurt, celery salt, and black pepper. Taste and adjust seasonings.
Mix yogurt and chicken salad until combined, adjust seasonings as necessary, and refrigerate.
1. I poached and chopped up a 3-lb family pack of boneless, skinless chicken breasts. I made five 3-oz packages of chicken for the freezer (for quick dinners) and used the rest for the chicken salad.
2. I quickly realized I wasn't going to have enough Greek yogurt, so supplemented with regular. I think using only Greek yogurt would have a thicker consistency.
3. I'm still not happy with the seasonings; it's missing something. The cumin and ground ginger helped. And this is my first time substituting yogurt of mayo. I think making a curried chicken salad (using curry powder instead of the others) would work better with the yogurt's tartness. I've also read about people adding some apple cider vinegar or lemon juice when substituting yogurt of mayo and I'll add some of that.
Serving Size: Makes approximately 5 400-gram servings
Number of Servings: 5
Recipe submitted by SparkPeople user CAMONKEY.