Monday, July 30, 2012

Low-fat Greek Chicken Salad Recipe

This recipe is my variation on a curry chicken salad recipe (I'll post that eventually, too!) Shawna gave me shortly after I started Weight Watchers. It's super filling and surprisingly low in fat compared to traditional chicken salad.

Low-fat Greek Chicken Salad Recipe


-3 c. boneless, skinless chicken breast, cooked and shredded
-2 c. non-fat Greek yogurt
-1/4 c. low-fat mayo
-3/4 c. non-fat or reduced-fat feta cheese
-1 c. celery, chopped
-1 c. red grapes, halved
-1/2 medium red onion, chopped
-1/4 c. kalamata olives, roughly chopped
-1 c. dry peanuts, crushed (optional)
-1 T. dill weed (I usually add a little extra, too)
-salt and pepper to taste
-serve in whole wheat pita or on crackers


1. Cook the chicken (I usually either boil it or have Michael throw it on the grill.  This time, I used some shredded chicken we had frozen.). Shred or chop to your liking.

2. Mix yogurt, mayo, feta, and chicken. Add chopped celery, grapes, onion, olives, and peanuts (if using).

I added the olives last so I could keep some without for my mom

3. Add spices, salt, and pepper. Adjust to taste.

**about 3/4 c. served in whole wheat pita pocket is around 6-7 WW points, depending on type of pita, etc. You can even leave out the 1/4 c. of lite mayo and just add a little red wine vinegar to give it some tang. It's very flavorful and filling enough that it doesn't even need much on the side. I usually just serve it with some of the leftover grapes.

My parents were here visiting and brought some homemade dill bread,
so we made sandwiches with that, too!

printable recipe

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