Recipe for Skinny Creamy Chicken Salad with Yogurt

Creamy, satisfying chicken salad can be nutritious and low in calories, too. This recipe uses plain, non-fat yogurt instead of mayonnaise. It’s high in protein, fiber, and healthy fats. With ingredients like apple, celery, onion, lemon juice, and walnuts, the salad has a blend of sweet and savory flavors, as well as crunchy, creamy, and chewy textures.

As the salad marinates, the flavors blend together and improve. That makes it a great choice for a healthy lunch the next day. Keep the salad in the fridge for up to 2 days.

Variations and Serving Suggestions

• Try swapping 3 cans of tuna, drained, for the chicken. For a meatless option, use cooked egg whites instead of chicken breast.
• Slivered almonds or sunflower seeds can sub for the walnuts.
• You can use lime juice or white wine vinegar instead of lemon juice.
• For a thicker dressing, try Greek yogurt instead of regular yogurt. Another option is to use ½ cup of yogurt and ½ cup of pureed avocado.
• For a more filling meal, serve the chicken salad on a bed of spinach or spring greens or as a sandwich in a whole-grain pita pocket or on whole-wheat bread.
• It’s also good alongside fresh fruit like watermelon or tangerines.
• Try adding ingredients like chopped tomatoes, freshly chopped parsley, and shredded cabbage for different flavors and textures with additional nutrients.

Recipe for Skinny Creamy Chicken Salad with Yogurt

Makes 4 servings

Ingredients:

• 12 ounces of cooked skinless chicken
• 1 medium apple, diced
• ½ cup of diced celery
• ¼ cup of minced onion
• ¾ cup of fat-free plain yogurt
• ¼ cup of chopped walnuts
• Juice of ½ lemon

Instructions:

1. Mix all ingredients in a bowl.
2. Cover and refrigerate overnight or for at least two hours.
3. Serve chilled.

Nutrition information per serving: calories: 230 kcal; total fat: 9 g; total carbohydrates: 17 g; sugar: 10 g; fiber: 3 g; protein: 22 g; sodium: 60 mg; cholesterol: 55 mg

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Reviewed by Heather Tonkins, Lark Health Coach