Chicken Salad

Chicken Salad

Just about everybody LOVES chicken salad (except you mayo haters…I see you out there…I think you may love this mayo-free version, too). What not everyone can afford, however, is the nutritional COST of chicken salad. I’ve taken everything you love about this dish and lightened it up a bit.

I bet you don’t even miss the extra calories. Give this a try for this week’s lunch or your next potluck.

Chicken Salad
2.25 lb. cooked boneless, skinless chicken breasts*
1/2 red onion, diced
5 stalks celery, diced
a couple of handfuls of red seedless grapes, halved
1/2 c. chopped pecans
1 c. plain greek yogurt
2 tbsp. maple syrup
2 tbsp. red wine vinegar
salt & pepper to taste

Chop and dice chicken, celery, onions, grapes and pecans.

Add chopped ingredients to a large bowl and generously sprinkle with salt & pepper.

In a separate, smaller bowl combine Greek yogurt, vinegar and maple syrup.

Mix well then pour over chicken mixture. Toss to coat.

You may serve immediately or let sit overnight in the fridge to give flavors a chance to combine.

Yield: 8 servings
Serving size: 1/8 of recipe
Calories: 257
Fat: 9
Carbs: 12
Protein: 32
MFP Listing: MacroEd Chicken Salad

*I make mine w/ 2.5 lbs of uncooked chicken and do it Weekly Chicken style, but you can use pre-cooked chicken from the store, rotisserie chicken or make your own.


Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.