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

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Low-Fat Chicken Salad Recipe with Curry & Apricots

How do you turn chicken salad into a healthy, low fat lunch option? It's easy with Greek yogurt, dried apricots and a touch of curry powder.

5 from 1 vote

Print Pin Rate

Course: Salads

Cuisine: American

Keyword: Gluten Free

Prep Time: 10

Total Time: 10

Servings: Servings

Calories: 88kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 cooked skinless boneless chicken breasts, diced
10 dried apricots cut into small pieces
1 stalk celery diced
1 green onion thinly sliced
¼ cup + 2 tablespoon plain nonfat Greek yogurt
1 ¼ teaspoons curry powder
¼ - ½ teaspoon salt to taste*
pepper to taste
¼ 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

WW (Old Points) 2 / WW (Points+) 3 *Nutritional information includes ¼ teaspoon salt

Makes 3 cups

Nutrition

Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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.

Comments

5 from 1 vote (1 rating without comment)

The recipe:

Other healthy lunch ideas: