Your favorite chicken salad gets a healthy makeover with creamy yogurt and tangy dijon mustard. You will love this Lightened Chicken Salad.
LIGHTENED CHICKEN SALAD
Liz from The Lemon Bowl is here today sharing her Lightened Chicken Salad. If you have been following A Cedar Spoon since the beginning you know that I love Liz’s healthy recipes and have had her here before to share her healthy creations.
Liz and I have a lot in common including that we are both Middle Eastern which is what first brought me to her blog. If you are a lover of Middle Eastern food like I am then you have to stop by her blog and check out her long list of favorites including Lebanese Chopped Salad with Chickpeas, Chicken Shawarma Pita with Tahini Garlic Sauce and the ketchup of my household Cucumber Laban (we put this stuff on everything!). We would only be so lucky to be a guest in her kitchen! 🙂 Welcome Liz!
I’m so thrilled to be guest posting today for my friend Julia. We are both Midwest gals, we both have two little boys under the age of 3 and we both have Middle Eastern roots and share a love for Lebanese food! Needless to say, I fell in love with Julia’s blog at first bite.
Today I’m sharing a light and tangy chicken salad that has recently become one of my favorite quick-and-easy lunch recipes. With a 4 month old and 2 year old home with me every day, I have become the master of make-ahead lunch ideas!
As I continue to work off my own baby weight, I have found that protein-heavy meals like this one are the key to long lasting energy that doesn’t give me that 2 o’clock sugar crash. Afterall, I need all the energy I can get to keep up with my boys and I know Julia does too!
We love this chicken salad in lettuce cups but it’s delicious on whole grain bread or in a wrap to take to work. For an added boost of nutrition, I love adding leafy greens like baby arugula, spinach or red leaf lettuce.
Congratulations on your second boy, Julia! Boys are the best and you will love watching your boys play together and become best friends for life.
- 12 ounces shredded chicken breasts (such as rotisserie)
- 1 cup diced celery
- 1/2 cup minced onion
- 1/2 cup plain low fat yogurt (such as Stonyfield)
- 1/4 cup light mayo
- 1/4 cup pickle juice (or lemon juice)
- 1 tablespoon dijon
- salt and pepper to taste
- Place all ingredients in a medium bowl and mix well.
- Check for seasoning and adjust accordingly. Serve immediately or refrigerate in an airtight container for up to 3 days.