Chicken salad makes for a delicious high protein post-match or workout meal, but with regular mayo and on bread, it can weigh in (pun intended!) at more than 500 calories per serving. YIKES!
The best way to reduce your calories is to sub in low-fat mayo or Greek yogurt to keep the same texture and tang you love. You can even go with fat-free versions of the dressing, but in my opinion, the flavor is not the same.
Serve your salad over a bed of lettuce, tucked into a pita pocket, or on top of a toasted whole wheat English muffin for a light yet satisfying post-match or post-workout lunch!
Though I’ve used raw almonds, I prefer them toasted. Toasting them really adds a delicious flavor to them and the salad. Just add them to a dry skillet in an even layer and place the skillet over medium heat. While they cook, be sure to shake the skillet from time to time, stirring with a wooden spoon and frequently turning the pieces around until the nuts are golden brown and aromatic. As soon as they are browned, transfer them to a plate to cool off so they will stop cooking. The whole process takes about 5 minutes, but believe me, it’s SO worth it!
** The nutritional values shown include low-free mayo. Fat-free versions would knock off about 4-1/2g fat and 20 calories per serving.
Lite Chicken Salad
- 2 large boneless skinless chicken breasts, poached
- 1/4 cup low fat mayo or Greek yogurt
- 1/3 cup celery chopped
- 1/3 cup apple diced
- 1/3 cup grapes halved
- 1/4 cup slivered almonds lightly toasted
- Salt and pepper to taste