If you love chicken salad, but are watching your fat intake, then try my Greek version. It has less calories, less than half the fat of traditional chicken salad, and calcium and probiotics. You can shave more calories by using low fat yogurt and it still tastes good.
It’s a light and healthy version.
Dill and Kalamata olives really pump up the flavor in this dish. I use garlic salt to flavor it, too. I enjoy this salad in a wrap, but you can also serve it as a salad or with pita chips as a dip.
The key is to refrigerate it at least 2 hours before serving (more is always better).
Light Greek Chicken Salad
1 rotisserie chicken
4 green onions
1 stalk celery
1 cup chopped cucumber
1/3 cup chopped Kalamata olives
1 cup plain Greek yogurt (whole or low fat)
1 teaspoon dried dill weed
1 teaspoon lemon juice
Garlic salt to taste
Pepper to taste
Remove all the skin from the rotisserie chicken and discard. Then pull the meat off the bones and chop the entire chicken into pieces. Place it in a large container with a lid.
Chop onions, celery, cucumber and Kalamata olives and add to chicken.
In another bowl, stir together Greek yogurt, dill week, lemon juice and a dose of garlic salt. Pour over chicken and stir to combine all ingredients.
Cover and refrigerate at least two hours before serving. Add garlic salt and pepper to taste before serving.