There's nothing like a good chicken salad to make us happy! We've found a way to keep that creaminess without excess fat by cutting part of the mayo out and adding in some greek yogurt for that same consistency, and we've got added protein as a bonus!
Serving size: This recipe makes (8) 6.5oz servings
Macronutrient Balance: 28g Protein / 12g Fat / 3g Carbohydrates
Ingredients: 4 large boneless skinless chicken breasts - about 36 oz (9 oz each) 1 medium yellow onion - grated 1 lemon - for juice 1/2 cup celery - about 3 stalks - finely diced 3 green onions - chopped 1 cup 2% plain greek yogurt 6 Tbsp mayonnaise 1 tsp salt 1 tsp black pepper 1 tsp dried thyme 1/2 tsp celery seed salt and pepper to taste Instructions:
In a large bowl, mix uncooked chicken with grated onion, lemon, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of dried thyme. Let marinate for a minimum of 30 minutes.
Heat up grill and cook chicken breast about 5-7 minutes on each side, or until internal temperature reaches 155F. Remove chicken breast and let sit covered for 10 minutes. Remove cover and let chicken cool for another 10-15 minutes.
While your chicken is cooling, mix together greek yogurt, mayonnaise, celery, green onion, and celery seed.
Dice chicken into small pieces and toss into the bowl with remaining ingredients. Season with salt and pepper to taste. Mix together well and let sit for 2-3 hours before serving.
Note: There are so many ways to make this salad different by adding other ingredients to it. If you're looking for a nuttier crunchy chicken salad, toss in either chopped pecans or walnuts. If you want some sweetness maybe some red grapes, no sugar added cranberries (for a holiday theme), or no sugar added raisins! Or go big and do a combo of one of those fruits with some nuts.
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