Are you a picky eater? You could definitely say that I am, and I always have been. As a child, my family would visit a variety of restaurants (Italian, Mexican, Steakhouse, etc.), and I could have my pick of anything I wanted. Despite the options available to me, my meal remained the same as we visited eatery after eatery: chicken fingers with french fries.
I realize most children are the same way, but to this day (while the list of foods I’ll eat has drastically grown from chicken fingers with fries) there are still some things I just will not eat, like egg salad and tuna salad.
Chicken salad, however, is one of my favorite lunch meals. While I realize many people avoid it for the amount of mayonnaise it contains, you can easily substitute Greek yogurt for the mayonnaise to increase protein and calcium while decreasing calories.
…or, if you’re picky like I am and aren’t so warm to the idea of drastic recipe change (you’ll survive, I swear), you can use a mixture of mayonnaise and yogurt until you’re ready to make the leap to completely replacing the mayonnaise with yogurt. Make sure you use plain, unsweetened yogurt (I prefer Chobani)… flavored yogurts like banana, blackberry, or strawberry might traumatize the pickiest eaters (but could serve to be a fun adventure for the daring).
- 4 chicken breasts, boneless and skinless
- 1/2 cup Greek yogurt, plain and unsweetened (like Chobani)
- 1/2 cup mayonnaise
- 1/2 cup dried cranberries
- 1 1/2 cups celery, small diced
- salt and pepper as needed
- fresh greens such as mesclun, arugula, etc.
- multi-grain bread
- Bring a pot of water to a boil. Add chicken breasts and boil for 20 minutes or until fully cooked.
- Remove chicken from boiling water and cool completely in refrigerator.
- After the chicken has completely cooled, cut the breasts into large chunks. Mix with the yogurt, mayonnaise, dried cranberries, celery, salt, and pepper.
- Serve between two pieces of bread with fresh greens.