I keep a tub of this crunchy and flavorful chicken salad in my fridge at all times. It’s ready to go for a snack or meal anytime I need it. It’s wonderful on crunchy, hydrating cucumber slices or on a bed of lettuce. If you’re not watching your carbs, this chicken salad goes great in a sandwich or on crackers. I eat it straight out of the tub too! (Don’t judge! ) 😉
Trust me when I say this chicken salad is the bomb! It’s light years ahead of any mayo-drenched salad I’ve had. I particularly love the flavor the pimento stuffed Spanish olives add to this salad. It’s sort of a salty, sweet, briny flavor. Plus, the addition of the olives and diced celery (or cucumbers) add two additional textures which your mouth and stomach will crave from now on. I don’t know about you, but I need a couple different textures in my meals to feel satisfied. I don’t know why, but it’s true.
This recipe only calls for 2 tablespoons of light mayo. However, you could easily substitute fat-free Greek yogurt if you prefer. Or, you could forgo the mayo altogether and stick with the mustard. I happen to like the little bit of creaminess the mayo provides. Personally, I like Best Foods Light Mayo or Fage 0% Greek yogurt in this recipe. I always have both on hand, and both keep well in the fridge.
I keep cans of Kirkland brand chicken breast in the pantry to use in this salad, just in case I don’t have any frozen breasts or I don’t have time to thaw and poach a chicken breast. The canned stuff works great, IMO.
I love that this guilt-free chicken salad provides 19 grams of muscle-building protein in each serving and only 2 grams of saturated fat! Trust me, this meaty treat is super filling too…and super satisfying.
Alrighty then, now that I got all that out of the way, the recipe for my favorite light & healthy chicken salad is down below, and I hope you guys enjoy it as much as I do. I gotta get these cute little cucumber sandwiches packed up to go. There’s a sunny beach calling my name!
- 8 ounces cooked boneless, skinless chicken breast, shredded
- 2 tablespoons light mayo (or 0% fat Greek yogurt)
- 3 tablespoons coarsely ground Dijon mustard
- 10-12 pimento stuffed Spanish olives
- ⅛ cup red onion, diced
- 3 tablespoons cucumber or celery, diced
- ⅛ cup reduced fat cheddar cheese
- Salt and Pepper to taste
- Mix all but salt and pepper in a bowl or lidded Tupperware container.
- Add salt and pepper to taste.
- Serve or refrigerate immediately. Salad will keep in the refrigerator for several days when stored in a water-tight container.