Chicken salad is hard not to like. Between bread, it makes the for a classic sandwich. One bite transcends you to summer days with lemonade, picnics, and fine tea luncheons (hey, why is everyone wearing such funny hats?) Chicken salad is also great because of its versatility — it is every bit as tasty over lettuce as it is in a sandwich, and it can be used in lieu of dressing in a salad. But for those who cannot or do not want to have mayonnaise (food allergies, intolerances, dietary preferences), chicken salad can seem like a distant memory, or an off-limits food. Until now! I’m excited to share this wonderful recipe I found for chicken salad that replaces the mayo but still incorporates healthy fats and that great, creamy taste you crave. Try this recipe in a sandwich, as a salad topping, or make it like me and stuff it in a pita. This is great as a lunch, alone as a snack, or a quick and fresh dinner fix!
Hold the Mayo: This Rotisserie Chicken Salad has what in it??
- 1 rotisserie chicken
- 1 avocado
- 2 celery stalks
- ¼ red onion
- handful of grapes (cut in half), optional
- 1/3 – 1/2 cup plain Greek Yogurt (depending on how creamy you want the chicken salad)
- Salt and pepper
1. Take the skin off the rotisserie chicken and cut the meat into small cubes.
2. Cut up the avocado and add it to the chicken. Dice the celery stalks and red onion and add. You can cut the grapes in half and add these as well.
3. Add the Greek yogurt and stir. Top with salt & pepper
4. Pair with a whole wheat pita and vegetables to make it a meal!
What’s your favorite way to make chicken salad? Let us know!
Contributions to this blog by Caitlin, Weis