I stumbled across this recipe a few weeks ago and just had the opportunity to try it. Wow - not only is it full of good nutrients but it's also full of flavor! No mayonnaise is used - just Greek yogurt and avocado. The original recipe called for a rotisserie chicken, but I improvised and baked chicken coated in a rotisserie chicken rub that I made. That way I could control the amount of sodium in the chicken salad. This would make a delicious summer meal served over lettuce greens, on homemade rolls, or paired with crackers.
Ingredients
For the chicken:
2 split chicken breasts (boneless will work, too - whatever you have)
2 teaspoons paprika
1 teaspoon thyme
1 teaspoon garlic powder
1 teaspoon onion powder
Dash of pepper
Whisk all the spices together and sprinkle on chicken. Bake the chicken at 375 degrees for 45-50 minutes or until fully cooked. Let cool and then debone and shred the meat. Set aside.
For the salad:
1 red onion, finely chopped
2 avocados, pitted and scooped
1 small container of nonfat plain Greek yogurt
Juice of 1 lemon
1 Tablespoon dijon mustard
Dash of pepper and salt, to taste
Combine all the ingredients in a large bowl. Add the shredded chicken and mix well. Refrigerate for a couple of hours before serving to allow the flavors to blend.
Notes:
I didn't use all the shredded chicken in the salad. I believe I used about 2 1/2 cups or so.
With the leftover shredded chicken, I made a chicken noodle soup. The seasoning on the chicken made the soup taste so good! This rub is versatile and can be used in other dishes as well to provide your chicken more flavor.
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