When you order chicken salad at a restaurant or deli, it’s hard to know exactly what you’re getting. Most likely, there is a whole lot of mayonnaise involved, and the chicken may be of less than stellar quality. But how would you know? Chopped into oblivion and over-seasoned, this popular deli staple can be a real nutritional nightmare.
A homemade chicken salad is a whole other story. When you make it yourself, you control what goes into it! Start with a leftover chicken breast like I did, or bake or poach some chicken and get cooking. Scaled up to feed as many people as you please, this would be a great addition to your Memorial Day picnic spread. You can scoop chicken salad on top of some greens, or sandwich it between slices of good multi-grain bread.
This recipe is highly seasoned, and yet low in sodium and fat. I used plain, nonfat Greek yogurt in place of mayonnaise, and punched things up with curry powder, mustard, and brown rice vinegar. Radishes add some crunchy texture and peppery tang, and fresh dill ties the whole thing together. Substitute any other fresh herb if you prefer — cilantro or parsley would work very well. It would also be great with sliced almonds, currants, chopped celery . . . add whatever strikes your fancy!
Curried Chicken Salad
1 cooked chicken breast (5 ounces of cooked meat), diced
3 medium red radishes, diced
1 Tbsp. chopped fresh dill
2 Tbsp. nonfat Greek yogurt
1 Tbsp. rice vinegar
1 tsp. brown mustard
1 tsp. agave syrup
1/2 tsp. curry powder
1/4 tsp. ground black pepper
1/8 tsp. salt
1. Combine ingredients in a medium mixing bowl. Stir until evenly mixed.