In this healthy chicken salad recipe, a combo of mayonnaise and plain Greek yogurt makes up the lightened creamy dressing. Serve this main-dish twist on broccoli salad as an open-face sandwich on toasted bread or scoop it on top of fresh salad greens. For an even healthier option, use turkey bacon or vegetarian/vegan bacon.
Makes 6 servings
½ cup nonfat plain Greek yogurt
⅓ cup mayonnaise
2 tablespoons minced shallot
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
½ teaspoon salt
½ teaspoon ground pepper
3 cups shredded or chopped cooked chicken
1½ cups chopped broccoli
⅓ cup currants
3 tablespoons crumbled cooked bacon
Active time 20 minutes, total time 20 minutes
Combine mayonnaise, yogurt, shallot, parsley, lemon juice, salt and pepper in a large bowl. Stir in chicken, broccoli and currants. Top with bacon. Serve at room temperature or refrigerate until cold, about 2 hours.
To Make Ahead
Refrigerate for up to 3 days.
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