Greek yogurt gets a lot of publicity now-a-days, and rightfully so. With careful picking and special attention to sugar and additives, you can often fine low-sugar, high-protein Greek yogurts that pack as much as 21-25g of protein. That is just as much as a relatively standard 3oz piece of chicken. Pretty big bang for your buck considering an average individual 6-8oz Greek yogurt relatively runs you $1.14 whereas if you order a piece of chicken out you are paying anywhere from $8-18 dollars depending on how it is prepared and served. Of course, buy your own chicken and portion it out into single servings and you may average close to the same cost as your yogurt per serving.
Before I became vegetarian, one of my favorite summertime lunch’s was chicken salad on toasted bread with a little lettuce and tomato. About 10 years later, back to eating meat, and with a little more knowledge, I was able to create this yummy, lighter version of summertime chicken salad with a little extra protein by substituting Greek yogurt for other condiments commonly used to make chicken salad such as mayo or miracle whip. I hope you try it out! It’s quite yummy, and I actually ate it in-between crisp leaves of romaine lettuce to lighten it up even further. Enjoy!
Light & Lean High-Protein Chicken Salad
Ingredients: (makes 2-3 servings)
~ 1/2 cup chopped celery
~ 1/3 cup grapes (sliced into 1/4ths)
~ 1/3 cup diced apple
~ 2/3 cup cooked and shredded chicken (I grilled my chicken with a little paprika, and black pepper), make sure you allow it to cool before adding your other ingredients
~ 1/3 cup fat free plain Greek yogurt
~ 1 tsp Dijon mustard
~ 1/4 cup slivered almonds
~ paprika, black pepper, a pinch of garlic powder
Very self explanatory and easy! Prepare you ingredients, mix together in a large bowl, and let refrigerate for at least 1 hour (The longer it sits in 1 day, the better it tastes! I actually think it’s best day 2.) Serve on a sandwich, with crackers, or on chunks of romain or iceberg lettuce. Enjoy!