Healthy Chicken Salad

Ditch the mayo from this sandwich staple and replace with protein-rich Greek yogurt. We also boosted the nutrition with crunchy vegetables!

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 4

Ingredients

12 ounces cooked chicken, diced chicken*
3 celery ribs, finely chopped (about 1 1/2 cups)
1 cup jicama, peeled and finely diced
1/2 cup onion, diced
1/4 teaspoon black pepper
1/8 teaspoon salt
1/2 cup fat-free Greek yogurt
Juice of 1/2 lemon
*We recommend using poached chicken, as grilled has a tendency to dry out.

Directions

Combine all ingredients in a large mixing bowl, cover and chill for 30 minutes. Refrigerate for up to four days.


Serving Size: Makes 6 cups, 1 1/2 cups per serving

Tips

This is a basic chicken salad recipe; feel free to customize it with your favorite veggies, herbs, fruits, and nuts. Try 1 cup sliced grapes, 1/4 cup toasted chopped pecans and 1 cup arugula.

Jicama is a root vegetable that tastes like a cross between an apple and a potato. Look for them in the international produce section of your supermarket. The brown roots should be firm and heavy, and the stem end should be dry and odorless.

Nutritional Info

Servings Per Recipe: 4

Amount Per Serving

·         Calories: 166.8

·         Total Fat: 1.5 g

·         Cholesterol: 65.7 mg

·         Sodium: 191.9 mg

·         Total Carbs: 7.8 g

·         Dietary Fiber: 2.7 g

·         Protein: 29.5 g