Light on the Mayo Chicken Salad

Throw away all your other chicken salad recipes. Don’t chop any onions—or halve any grapes—or boil any eggs—or toast any nuts. Oh, and while you’re at it, forget all the guilt you always felt eating fatty “salad” spreads. Instead, try this easy, light, flavorful alternative.

You won't believe how good this chicken salad tastes—seriously.

Light on the Mayo Chicken Salad

2 cups cooked diced chicken
1/2 cup plain, non-fat Greek yogurt (Fage is my favorite)
1 celery stalk, diced
1 tablespoon good mayonnaise
1 tablespoon good olive oil
1/2 - 1 teaspoon dried dill
1/4 - 1/2 teaspoon salt
1/4 teaspoon pepper
Chicken stock (if needed)

Mix all ingredients together until well blended.

Tip: If your chicken salad is thicker than you prefer, and you’d like to thin it out a little, add a splash of chicken stock.

Serving suggestion: If you haven’t tried flourless Ezekiel bread, check it out. It’s made from organic, sprouted whole grains and legumes—no sugar added.

Heat oven to 400 degrees. Drizzle both sides of bread with a bit of olive oil, along with a sprinkle of kosher salt, if desired. Toast bread 10 minutes on lowest rack until browned; turn over and toast another 10 minutes or until desired brownness. Remove from oven, and allow to cool for a few minutes. Top with fresh spinach leaves, followed by a layer of chicken salad. Drizzle with olive oil and season to taste with kosher salt and pepper before serving.