That’s what most people tell me when I confess I don’t like mayonnaise and I never did. Honestly, for as long as I can remember, the stuff has always grossed me out. It’s white, goopy and greasy. Why would you ever want to ruin a sandwich by slopping that all over the bread? (I’m a mustard girl ALL the way!)
Yes, I realize I just insulted all you mayo lovers out there and I’m sorry but seriously YUCK!
Why am I telling you this? Well, the other day I was out having lunch with a friend and she was telling me how good the chicken salad was at a local sandwich shop. Considering traditional chicken salad is made with mayo I stay away but that along with seeing these gorgeous tomatoes as the store gave me the idea to create a mayo-less version. And I’m SO glad I did!
- 8 oz leftover or cooked chicken breast cut in cubes
- ¼ cup diced red onion
- 1 cup diced peppers (combination of red, green and yellow)
- ½ jalapeño pepper diced (from jar) (more of less depending on taste)
- 1 cup diced tomatoes (combination of cherry, plum and exotic – if you have them)
- 2 tbsp fat free yogurt
- 1 tbsp red wine vinegar
- 1 tbsp jalapeño liquid from the jar
- Juice of ½ lime or about 2 tsp
- ½ tsp chili powder
- 1 tsp dried cilantro
Put the chicken, onion, peppers and tomatoes in a medium bowl.
In a small bowl whisk the yogurt, vinegar, jalapeno liquid, lime juice and spices.
Pour the yogurt dressing over the chicken and veggies and stir to coat everything.
Below is the tomato sampler I found at the store this weekend along with the finished salad. Those tomatoes were so beautiful and SO delicious!
Stuff your favorite whole-wheat pita or top a bed of spinach leaves for a fabulous salad.
|Servings||Amt per Serving|
|2||½ of the salad|
|219||3g||3g||old: 4||new: 10|