I think this may be my first ever meat recipe I’ve posted… Most of the time Mike and I don’t eat meat at home but do make exceptions when people come over for a meal. Long story short for this creation: I had leftover chicken from a dinner party and I wanted to create a simple to make, weeknight recipe for two.
With only 5 ingredients, there isn’t a ton of prep work required. I loved the kick from the hot sauce, that the boiled chicken didn’t add unneeded oil or butter, the crunch from the carrots & celery, and the tang + light taste the Greek yogurt adds vs. mayo.
This chicken salad was flavorful enough to stand on it’s own, and can be easily eaten over some greens for a filling lunch or dinner salad. It also wasn’t runny at all which GROSSES ME OUT about some other chicken salads.
Note that it is messyyy so I actually suggest wrapping it up in a tortillas vs. putting it on bread like I did. (Although how good is a freshly toasted piece of sourdough bread!?)
Lightened up chicken salad
- 2 chicken breast, boiled and shredded
- 2 stalks of celery, finely chopped
- 1 carrot, finely chopped
- Greek yogurt (varying amounts based on how you like it – I used about 2 large spoonfuls)
- Hot sauce (as much as you like it spicy – omit if you prefer)
- Combine all ingredients into a large bowl and mix
- Scoop out onto a wrap, toasted bread, or on top of a salad