Chicken salad is a nice, easy lunch for when you’re on the go. If I’m going to eat it though, I always make my own. That way I know exactly what goes into it and that I’m getting the most nutrient-value from my food that I possibly can. However, traditional chicken salad can get old fast, so I like to spice mine up a bit and give it a kick! I bring you Sriracha Chicken Salad!
Substituting nonfat plain Greek yogurt for mayonnaise is a great idea. You get the same tanginess without the extra fat, AND you’re getting a whole lot more protein!
Here’s a time saving tip: chop your grapes, celery & onion while your chicken is baking & cooling. You can also chop a day in advance for easy assembly at dinner time.
WeightWise Recipe
| Prep Time | 10-15 minutes |
| Cook Time | 20 minutes |
| Passive Time | 2 hours |
| Servings |
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Ingredients
- 4 chicken breast
- 1 tbsp olive oil
- 4 green leaf lettuce leaves
- 1/3 cup red grapes quartered
- 1/2 cup celery diced
- 1/2 cup red onions diced
- 1/3 cup chopped walnuts
- 5-6 oz plain greek yogurt
- 1 tbsp Sriracha can adjust up or down based on spice preference
- 1/4 cup Dijon mustard
- salt to taste
- black pepper to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Lightly coat chicken breast with olive oil, salt, and pepper. Bake chicken about 20 minutes (internal temp of 165 degrees).
- Shred chicken and put in large mixing bowl. Set it aside to cool.
- Chop grapes, celery, onions, and walnuts. Add to mixing bowl with chicken.
- Add greek yogurt, dijon mustard, and sriracha to the mixture. Stir well.
- Chill for at least two hours. Serve cold in lettuce wraps.
