Serving Size: 3/4 cup
WW Points+: 3 Calories: 132.5 Total Fat: 2.9 g
Shredded chicken, sliced grapes, celery, red onions, and fresh herbs are combined with low fat mayo and fat free Greek yogurt to make a delicious, full flavored chicken salad. Using lighter ingredients allows this salad to be only 3 Points+ and less than 3 grams of fat. This chicken salad is loaded with protein (over 20 g!) and is great over fresh baby spinach or in a wrap.
I love chicken salad. I went to school at Umass Amherst and the Berkshire DC had the best chicken salad! I would always get it on a wrap for lunch. I've tried to make my own a few times and it was just ok, not great. This time, I chose a combination of mayo and yogurt and it came out awesome. It doesn't have too much of a mayo flavor and the taste of the herbs and the veggies really stands out. My boyfriend had it for lunch the next day and told me it was incredible :) That's good enough for me!
I used shredded chicken because it is easier and holds the dressing and flavors better than cubed chicken. I always have shredded chicken on hand because I cook a package about once a week in the crock pot in water on high for 4 hours and then shred it and store it in the fridge or freezer until I need it. It makes this recipe super quick and easy.
- 8 oz Shredded Boneless Skinless Chicken Breast, cooked
- 1/2 cup Celery, diced
- 1/2 cup Grapes, diced
- 2 tbsp Red Onion, diced
- 2 tbsp fresh Parsley, chopped
- 3 tbsp Low Fat Mayo (I used Hellman's)
- 3 tbsp Fat Free Plain Greek Yogurt (I used Chobani)
- 2 tsp Dijon Mustard
- 1 tbsp fresh Lemon Juice
- Salt and Pepper to taste
In a medium sized mixing bowl, add Shredded Chicken, diced Celery, and diced Grapes.
Add chopped Parsley and Red Onion to the bowl as well. Toss to combine.
Add Mayo, Yogurt, Mustard, and Lemon Juice. Stir to incorporate all ingredients. Taste and add Salt and Pepper as needed.
Cover with plastic wrap and store in the fridge until ready to eat.
Serve over greens, in a wrap, or with avocados for a healthy lunch.