One of my favorite dishes of all time is good Ol'fashioned chicken salad. I am not quite sure what it is that tickles my fancy so much, but I could eat it every single day! Since eating pounds of mayonnaise every week is not a heart healthy option, I decided to put my own spin on the classic Napa Almond Chicken Salad. I lighten up the recipe by substituting a portion of the mayo with Greek yogurt just like I do in my “Po-Yo” Potato Salad (Recipe also on the site). To cut on carbs I serve it in Butter Lettuce leaves, so you can just roll it up and eat it as a lettuce wrap. The crunch of the toasted slivered almonds, the tanginess of the dressing, the lemony bite of the Tarragon and the burst of sweetness from the crisp red grapes…sigh… you cant get any better than that!
- ¼ Cup of my Sherry Tarragon Mayo (Recipe on the Grilled Salmon Sandwich post)
- 1/3 Cup Plain Greek Yogurt (0% or 2% fat)
- 1 ½ Teaspoons Fresh Lemon Juice
- 2 Teaspoons Honey
- Salt and Pepper to Taste
- ¼ Teaspoon Fresh Tarragon Leaves Finely Chopped
- 2 Tablespoons Red Onion Finely Chopped
- 2 Cooked Chicken Breasts (About 1.5 lbs) Diced Small (Roast in the oven on 400F for 25-30 minutes or until fully cooked)
- 1/3 Cup Slivered Almonds (lightly toasted)
- 1/3 Cup Celery Peeled and sliced into small pieces
- 1/2 Cup Red Grapes (cut in half)
- In a small bowl, stir together the Sherry Tarragon Mayo, the Greek yogurt, lemon juice, honey, salt, pepper, tarragon and red onion.
- In a medium bowl combine the chicken, almonds, grapes and celery.
- Pour the dressing over the top and toss until the chicken is evenly coated
- Serve on top of Butter Lettuce leaves, on your favorite bread, or just by itself!