Easy and low fat Healthy Chicken Salad that is a must for hot summer days, lunches and quick dinner. Low in calories and sodium with Greek yogurt and a touch of mayo – this lightened up version retains all the flavor of a classic chicken salad. Enjoy in a lettuce or tortilla wrap, on whole grain sandwich bread or in a green salad!
Cooked chicken
Celery stalks
Red onion
Parsley or dill
Pecans, almonds, or cashews
Plain yogurt
Mayo
Dijon mustard
Any vinegar except balsamic
Salt
Ground black pepper
In a small skillet, add pecans and toast on low-medium heat until fragrant and brown-ish, stirring often. Transfer to a cutting board, let cool a bit and chop coarsely.
In a medium bowl, add toasted pecans, chicken, celery, onion, parsley, yogurt, mayo, mustard, vinegar, salt and pepper. Stir gently to mix and adjust salt to taste if necessary.
Refrigerate for at least 2 hours as salad tastes best cold. Serve with greens, quinoa, brown rice or make a chicken salad sandwich with whole wheat bread.
Refrigerate in an airtight container for up to 5 days. I have not tried freezing the salad and am not sure fresh veggies and herbs will hold up well to it.