Spring is upon us. We’re hitting temps in the 80′s already. Sigh. I have a feeling that we’re in for a short Spring this year and a long hot summer. I’m not ready. I hate Texas summers. I dread it every year! But for now, I will try to enjoy what remains of decent weather for the year. One of my favorite parts of spring is all the fresh foods. Lots of salad and grilled food. Lots of dinners on the deck. I love that about Spring. Chicken salad always makes me think of spring. So fresh, especially with the bit of lemon juice. Its delish.
I used to make my chicken salad with all mayo but for starters, that’s fattening. Second, it creates a heavier taste to me. I stated playing with the ratio of yogurt to mayo and decided that half and half works best. You could easily change the ratio however you’d like adding more mayo or yogurt as desired. I’ve tried using all yogurt and wasn’t a fan because well it tasted like yogurt & chicken. Half and half is balanced just right to keep it from tasting overly like mayonnaise and overly like yogurt. I love it. Fresh and light. Enjoy!
Chunky (Lightened Up) Classic Chicken Salad
3 cups cooked chicken breasts, cut into 3/4-inch dice
3 Tbsp mayo
3 Tbsp greek yogurt
1 stalk celery, finely diced
1 – 2 Tbsp lemon juice
1/2 tsp onion powder
salt & black pepper to taste
Combine diced chicken, mayo, greek yogury, celery, lemon juice & onion powder in a bowl. Mix well to coat chicken evenly. Season to taste with salt & freshly ground black pepper. Chill until served.