Back when I was a kid, my mom would make us what she called turkey-apple salad. It was just a turkey version of chicken salad, but it was full of apples, raisins, and nuts, too. I think I’d only ever had deli-style chicken salad before, which was mostly mayo, chicken, and maybe celery. The addition of the fruit was what sealed the deal for me. Chicken salad is now in my lunch rotation fo’ life.
This lightened up chicken salad is a version that substitutes in some Greek yogurt in place of some of the mayonnaise to keep it lighter in calories and higher in protein. You can actually replace all of the mayo if you’d like, but I like the taste a little better with a mix of both.
I served these with big ol’ pretzel rolls which I hollowed out a bit. With that kind of roll, you often end up with more bread in your bread-to-filling ratio. Scooping out some bread innards helps with that. You can serve it over lettuce, on slider rolls (Hawaiian rolls are bomb!), or however you’d like.
Pro tip: if you’re making chicken ahead of time, here’s how I make it in a slow cooker. Super easy!
What’s your favorite chicken salad recipe?
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Ingredients
- 1/2 lb shredded or chopped cooked chicken
- 1/3 cup plain Greek yogurt
- 1/3 cup light mayonnaise
- 1 cup grapes, halved
- 1/4 cup almonds, walnuts or nuts of your choice (pecans are also great!)
- 1/4 cup dried cranberries
- 1/2 tsp garlic powder
- 1 tsp celery salt
- Salt and pepper to taste
- Optional: greens for garnish, buns for serving
Instructions
- In a large bowl, combine the chicken, yogurt, and mayo and mix well. Add in the spices, nuts, and fruits and stir to combine.
- Eat as-is or serve on buns, sliders, or bread to make a sandwich.
If you make this recipe, share a photo and tag it @BIJOUXANDBITS. I’d love to see what you’re cooking!
Adapted from The Cookie Rookie
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
