Tag Archives: chicken salad

Tzatziki Inspired Chicken Salad

Ever had tzatziki? You can find it in Greek restaurants or even now in your local grocery store. It is a yogurt dipping sauce traditionally made with Greek plain yogurt, lemon juice, dill, garlic, cucumbers, and sometimes mint. It’s absolutely delicious for dipping pita bread or veggies.

I decided to make a chicken salad out of it, because you know how much I like using Greek yogurt as a sub for mayonnaise.

I also put some Kalamata olives for a little salty/tangy bite. For the herbs, I didn’t have any dill around, but I always have mint. So I used a bit of that. It gave the salad a nice, bright, clean flavor! It would also be delicious if you put a little roasted red pepper in there as well, if you so desire.


Tzatziki Chicken Salad
(Serves 4)

2 chicken breasts, cooked and diced or shredded
1 – 1 1/2 c. plain, non-fat Greek yogurt
1 small red onion, diced
10 Kalamata olives, diced
1/2 English cucumber, diced into 1/4″ pieces
6 leaves of mint, chopped and/or 2 tbsp. fresh dill, chopped
1 clove garlic, finely minced
Juice of 1/2 lemon
Salt and pepper to taste

In a large mixing bowl, combine all the ingredients. Add the extra 1/2 cup of Greek yogurt if you like your chicken salad a little more wet. Sprinkle in salt and pepper to taste.

Serve with pita bread, eat by itself, or whatever you want!

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Guacamole Chicken Salad

And guess what? It won’t turn brown!

I made this recipe because I absolutely love chicken salad. It’s just not the most healthy thing in the world.

I decided to make a recipe with healthy fats, but still leaving a creamy, yummy texture. The avocado chicken salad was born.

This salad has all the fixings of guacamole in it, and it’ll keep for days without turning brown like traditional guacamole. Why? I’m not sure. But I like it.

My guinea pig at home said this is his favorite thing I’ve ever made. I think that means this is a must-try!

Serve it up by itself or on a piece of whole grain toast or crackers.


Avocado Chicken Salad
(Makes about 5-6 servings)

2 chicken breasts, cooked and shredded
1 1/2 c. nonfat plain Greek yogurt
1 small red onion, chopped
2 stalks of celery hearts, chopped
A handful of cilantro, chopped
2 pinches of celery seed
1 lime, juiced
1 Haas avocado
Salt and pepper to taste

Combine all ingredients in a mixing bowl except for the lime juice and avocado.

Cut the avocado in half, take out the pit, and scoop out the meat of it with a spoon. Place on top of your other ingredients. Pour lime juice directly on top of avocado. Mash it up and mix into the salad. Season with salt and pepper to taste.

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