Foodie Friday: Lighter Chicken Salad

Chicken Salad

Lighter Chicken Salad

Author: Angela
Serves: 4-6
Love chicken salad, but don’t like all the fat from the mayo? Here’s a lighter version of Chicken Salad that is light all the way around except on flavor. FYI: I don’t cook with salt at all.
  • 12 oz Skinless Chicken Breast Tenderloins
  • 1 Cup of Greek Yogurt
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup of Dijon Mustard
  • 1 Cup of Celery
  • 1 Cup of Grapes, chopped in halves
  • 1 Tbsp Tarragon
  • 1 tsp Red Pepper Flake
  • Pepper to taste
  1. Place chicken tenderloins in a pot that’s just about large enough to fit them. Fill pot with your poaching liquid of choice. I just used water but a good veggie or chicken stock would be good too.
  2. Bring pot to a boil and then simmer for 15 minutes to make sure chicken is cooked through.
  3. While that is cooking, it’s time to prepare the everything else. In a bowl combine, the Greek yogurt, apple cider vinegar, mustard, tarragon, red pepper flake and pepper. Mix together well and set aside.
  4. Chop the celery stalks and grapes and add to the yogurt mixture.
  5. When the chicken is finished, use a knife and fork to shred the chicken into nice manageable pieces for eating. Let the chicken cool before adding to the yogurt sauce.
  6. When chicken is cool, add to the yogurt sauce. Coat the chicken with the sauce.
  7. Serve over a bed of lettuce or put it on your favorite bread/pita!