In our house we love Greek yogurt, we always have a tub of it in the fridge. We use it when we cook Mexican food instead of sour cream, in dips and I have started using it in my baking. Lately the husband has been using it more in his cooking to replace mayo and cream. Last week he roasted a chicken and we still had leftovers we needed to use. For lunch this weekend, it was chopped up and mixed with mayo, greek yogurt, celery and sriracha. We still included a little bit of mayo to give it the tang that you are used to in chicken salad.
Ingredients:
Chicken Breast
1 Tbsp Light Mayo
4 Tbsp Non-fat Greek yogurt
1 stalk of celery
Sriracha (season to taste)
Chop up the chicken breast and celery and mix in the mayo, yogurt and sriracha. I used it to make a sandwich with a toasted potato bun and pepperjack cheese.
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| Healthy chicken salad |
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| Chicken salad sandwich |
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