When I tell you that this is the Best Ever Chicken Salad, I can only speak for myself…but I’m not kidding. This recipe totally hit the spot AND it’s on the healthy side to boot. Win, win!
I actually wasn’t planning on writing a blog post today. I didn’t really have anything on the agenda to share, and figured I’d just check back with ya on Friday. But then, we had dinner last night…and I just HAD to share it with you guys because it was so. freakin’. good.
I’ve always loved a good, homemade chicken salad. It’s not something I tend to order when I’m out (similar with tuna salad) just because I know it’s likely going to be laden with way more mayo than I’d prefer. I’ve been known to make my tuna and chicken salads a few different ways (both sweet and savory), but it’s typically made on the fly and usually either with some canned chicken or leftover grilled chicken.
So I saw this recipe in Cooking Light over the weekend (I’m telling you…this edition is great), and it inspired me to throw some chicken salad on our dinner menu this week. While I somewhat used their recipe as a guide, I wound up making a few changes to suit our tastes and what we had on hand. The end result? The absolute best chicken salad I think I’ve ever made. And, honestly, I really think that it was the rotisserie chicken I bought that made the world of difference. Just…wow.
So I’m telling you guys…go grab a rotisserie chicken this week (Price Chopper had them on sale last week for $4.99) and whip up a batch of this chicken salad. It’s quick, it’s easy, and it’s nothing short of spectacular.
Rotisserie chicken and subtly sweet dried cranberries add incredible flavor to this lightened up version of chicken salad. You'll never need another chicken salad recipe again!
10 minPrep Time
10 minTotal Time
- 2-1/2 – 3 cups cooked rotisserie chicken, cubed
- 6 green onions, white and light green parts, chopped
- 1 celery stalk, diced
- 1/3 cup dried cranberries
- 1/4 cup light mayo
- 1/4 cup plain, nonfat Greek yogurt
- 2 tsp red wine vinegar
- 1/4 tsp salt
- 1/4 tsp freshly cracked black pepper
- 4-6 Bibb/Boston lettuce leaves
- Avocado chunks for topping (optional)
- Throw everything in a bowl (minus the lettuce leaves), mix it all up, and toss in the fridge for a little bit (5-10 mins) just to let it cool/settle. Drop scoops of chicken salad into lettuce cups and top with avocado, if desired. Serve and enjoy!
It’s also worth noting that the flatbread I served along with our chicken salad was delicious and super easy to cook up, thanks to this mix from Krusteaz that I picked up at the store forever ago.
Sure, we could have gone the no carb/low gluten/no bread/whatever you want to call it route with the chicken salad in lettuce cups, but we’re total bread and carbs people over here in this house so we had to throw some on the side.
Between the two of us, we both had hearty servings for dinner, and I’ve got another decent size serving packed up for my lunch today. You could probably get 4 servings out of it (I’m pretty sure that’s what the Cooking Light recipe claimed) but we never get as many servings out of Cooking Light recipes as they show. Apparently we like big portions?
Anywho…alright, time to jet! Hope you guys are having a fantastic week so far…is it seriously already Thursday?!? I’ll take it!
Are you a fan of mayo-based salads? Do you ever order them out or prefer to make them at home?