I love chicken salad. So creamy and sweet and crunchy! However, it is not good for you. No siree bob, it’s chock full of fat and calories (aka MAYO). My favorite chicken salad is the Sonoma Chicken Salad from Whole Foods. It’s amazing! It’s also like 12$ a pound. Good thing I can only afford a tiny bit, or I would be in trouble.
This recipe is a great way to use leftover roast chicken, or grilled, or whatever. You can also just boil chicken breasts in some broth with some onions and other stuff and use that. Super simple and delicious! I tried to lighten this salad up by using low fat mayo and yogurt instead of regular mayo. I also used walnut pieces because that is what I had. I think I may prefer the pecan halves that come in the Whole Foods salad–they add more crunch. Also, their salad has poppy seeds, which I also did not have. Wa Wa. I’m just saying, this is just a base. Add what you like and make it your own!
Skinny Sonoma Chicken Salad
- 3 1/2 cups cooked chicken, cubed
- 1/2 cup low fat plain yogurt (greek if you have it!)
- 1/4 cup low fat mayo
- 1/2 cup walnut or pecan pieces or halves
- 1 cup red seedless grapes
- salt and pepper to taste
Serve with wheat toast, crusty french bread, or over a bed of spinach!