Before we move onto the chicken salad recipe, I want to thank all of you for your kind words and support on my personal account of our time at the Boston Marathon. Your comments were so touching, and they truly help to make this time easier.
And now, onto the recipe.
It’s time for another quick and easy lunch idea. Over the past weeks, I shared a 10-Minute Thai Shrimp, Cucumber & Avocado Salad and my favorite Low-Fat Salmon Salad Sandwich with Capers Recipe. This time, I’m tackling the typically mayo-laden chicken salad. So, how do you take out the mayo without losing some of the classic creaminess and flavor? And while we’re at it, why not add in a little crunch, a touch of sweetness and some subtle savory spice?
The answers are easy: non-fat Greek yogurt, diced celery, dried apricots and a touch of curry powder.
And how should you serve it? Well, that’s up to you. You could tuck it between two pieces of whole wheat bread, spoon onto some Wasa crackers, or serve on a bed of lettuce.
For the chicken, I poached two chicken breasts and then chopped the meat once it cooled. To make things even easier, use the breasts from a store-bought roasted chicken.
The recipe:
In a medium-sized bowl, mix together the chicken, dried apricots, celery, green onion, Greek yogurt, curry powder and salt.
Adjust the seasoning, to taste.
Serve on bread or crackers, or over a bed of lettuce.
Other healthy lunch ideas:
Cookin’ Canuck’s Low-Fat Salad Sandwich Recipe with Capers
Cookin’ Canuck’s Chicken Pinwheel Sandwich Recipe with Roasted Red Pepper, Kalamata Olives & Herb Yogurt
FatFree Vegan Kitchen’s Lentil & Cauliflower Rice Tacos
Baked at Midnight’s Asian Chicken Salad & Sesame Soy Dressing
Southern in Law’s Avocado Quinoa
Low-Fat Chicken Salad Recipe with Curry & Apricots
Ingredients
- 2 cooked skinless boneless chicken breasts, diced
- 10 dried apricots cut into small pieces
- 1 stalk celery diced
- 1 green onion thinly sliced
- 1/4 cup + 2 tablespoon plain nonfat Greek yogurt
- 1 1/4 teaspoons curry powder
- 1/4 - 1/2 teaspoon salt to taste*
- pepper to taste
- 1/4 teaspoon ground pepper
Instructions
- In a medium-sized bowl, mix together the chicken, dried apricots, celery, green onion, Greek yogurt, curry powder and salt. Adjust the seasoning, to taste.
- Serve on bread or crackers, or over a bed of lettuce.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Kim Beaulieu
Great recipe Dara. Plus it’s just pretty food, and pretty food is so much more fun to eat right.
Nutmeg Nanny
Yes! I’ve been trying to think of new lunch ideas and this is perfect 🙂 it looks so tasty!
kirsten@FarmFreshFeasts
Dara,
Your chicken salad looks bright, fresh, and yet similar to a traditional chicken salad flavor that I’ve enjoyed. Well done marrying old flavors and healthy new ingredients. [Not that Greek yogurt is new in any respect.]
Your apricots look so pretty-mine are never so colorful.
Thanks!
Jessica@AKitchenAddiction
This chicken salad sounds like the perfect way to mix up the chicken rut I’ve been in lately!
Medeja
This salad sounds amazing! Such great flavors.
Carla @ Carlas Confections
I love this healthier option. I need to try this one really soon. I couldnt believe how close you were to being right by the finish line too. Im so glad you and your family is safe (and your friend too). You were definitely being watched over 🙂
Bev @ Bev Cooks
Oooooo I’ll take 17. Million.
DessertForTwo
Mmmm! It looks like something I could eat for lunch everyday. Thanks for sharing 🙂
Jeff
I may just have to make this for a snack tomorrow night! It looks like a fantastic recipe to bring in the good weather! I bet they would be great in a pita for lunch!