I have confessed my dislike of mayo many times. Most recently on my Garden Tuna Salad with Feta idea. Unfortunately this dislike of one particular condiment has kept me from enjoying some pretty tasty traditional sandwich salads like tuna and chicken.
Honesty, I never understood peoples fascinations with these deli favorites. What the big deal anyway?
Well I have to admit I’ve dabbled with deli style salads a few times now and I’m starting to "get it." There’s just something about certain flavor combinations and even textures that go into these salads that make them tasty. It’s a fun way dress up a sandwhich. Here are a few of my other experiments…
- Curried Turkey Salad with Apple and Pear <--forgot I already used a curry idea!
- Sweet Chicken Salad – Video Post
- Fiesta Chicken Salad
Today, I whipped together this idea using some leftover chicken from last nights dinner. It was easy, tasty and totally satisfying. Great on a wrap but could have easily held up on two slices of your favorite bread or sandwich thin.
I’m hoping to inspire you to look in the pantry and redefine the traditional deli "salad." It doesn’t need to be smothered in mayo to be good. ;)
- 3oz cooked chicken
- 1/2 cup 0% fat greek yogurt
- 1/2 cup frozen peas
- 1 tsp curry powder
Mix all the ingredients and serve on a wrap, bread, or even a bed of greens.
I used the peas frozen as they defrost in minutes but you can zap them in the microwave for a few seconds if you feel like it.
Here’s the nutritional information for just the salad, not the wrap. You can cut out an ounce of chicken if you need to watch your points. It’ll save you one if you’re counting.
|Servings||Amt per Serving|