Chicken salad, my favorite of the meat salads! And varying versions on croissants are an ever-present staple of the baby shower.
Stuff it in a tortilla or pita, or pile it high on sandwich bread (I love Udi’s Millet-Chia bread). Or a green salad with chicken salad on top? Ok I’ll stop now.
Keep the calories in check with light mayo and Greek yogurt, and up the flavor without extra calories by boiling the chicken in spices. You could also use a deli rotisserie chicken if you don’t want to cook your own. Really any chicken will do!
Chicken Salad My Favorite Way
for the chicken:
- 10 ounce chicken breast
- 1 tablespoon peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 bay leaf
for the salad:
- 3 tablespoons light mayo (I use Kraft Mayo with Olive Oil)
- 2 ounces fat free Greek yogurt
- 1 tablespoon reduced fat sour cream
- 1/4 cup chopped pecans
- 1/2 cup red seedless grapes, quartered or halved
- 1/4 cup chopped celery or a dash of celery seed
- salt and pepper to taste
In a small stockpot, bring water and spices for the chicken to a boil. Add the whole chicken breast and boil until tender, about 20 minutes. Remove chicken from water and allow to cool.
Cut chicken into small cubes. In a large bowl combine all ingredients for the salad; add chicken and gently toss to coat.
Chill before serving. This salad will keep for a few days in an airtight container; I like to make it a day ahead of when I’ll be serving/eating it. Enjoy!