Mayo is back in style, thanks to high fat/protein diets like Whole 30 and Ketogenic. Though I’m not a big fan, I now know that a little goes a long way with flavor, and I usually cut it with yogurt or olive oil. This chicken salad is light and fresh with the lemon, and if you chop the veggies small enough your kids won’t know they’re there.
Chicken salad has lately been a go-to for me with leftover chicken for a quick, easy dinner and the perfect lunch. Rich will take it to work in tupperware and just eat it with a fork, and for the kids I’ll put it between bread. This version is actually pretty basic, not much to say, except that it’s just right. Make sure to add more salt if it doesn’t taste great – I needed almost an additional 1/4 tsp. but I like salt. Don’t skip the fresh herbs – they make a big difference here, as do the almonds. The crunch is perfection.
Light Lemony Chicken Salad
3 large or 4 medium chicken breasts (or 4 c. cooked, shredded chicken)
4 c. chicken broth
zest and juice of 1 lemon
1/3 c. extra virgin olive oil
1 tbsp. red or white wine vinegar
1/4 c. Greek lowfat, plain yogurt
1/4 c. light or olive oil mayo
1 c. finely diced celery
1/2 red onion, finely diced
2 tbsp. chopped parsley
2 tbsp. chopped basil
1/4 tsp. black pepper
1/2 tsp. salt (and more to taste)
1/2 c. slivered, toasted almonds
1. Put chicken in large sauce pan and cover with chicken broth. If chicken is not covered completely by broth, add water until chicken is submerged. When chicken is cool enough to handle, shred with two forks. Add to large bowl.
2. Bring chicken to boil and reduce heat; poach chicken at a gentle simmer, 10 minutes or until chicken is cooked through
3. Meanwhile, whisk zest, juice, olive oil and vinegar together until smooth. Add yogurt and mayo and whisk until smooth. Set aside.
6. Add veggies to chicken in bowl. Add dressing on top and mix.
7. Add herbs and salt and pepper. Taste. Add salt as needed.
8. Serve on a sandwich or a bed of greens. Add chopped almonds on top.