Crunchy Chicken SaladSubmitted by: CHEF_MEG
IntroductionWe ditched the mayo from this sandwich staple and boosted the nutrition with crunchy vegetables.
We ditched the mayo from this sandwich staple and boosted the nutrition with crunchy vegetables.
12 ounces cooked, diced chicken*
3 celery ribs, finely chopped (about 1 1/2 cups)
1 cup jicama, peeled and finely diced
1/2 cup onion, diced
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup fat-free Greek yogurt
Juice of 1/2 lemon
*I recommend using poached chicken, as grilled chicken has a tendency to dry out.
This is a basic chicken salad recipe; feel free to customize it with your favorite veggies, herbs, fruits, and nuts. Try 1 cup sliced grapes, 1/4 cup toasted chopped pecans and 1 cup arugula.
Jicama is a root vegetable that tastes like a cross between an apple and a potato. Look for them in the international produce section of your supermarket. The brown roots should be firm and heavy, and the stem end should be dry and odorless.
Serving Size: Makes 6 cups, 1 1/2 cups per serving