You must try this healthy chicken salad — our version of this Southern staple, with more fresh herbs and less unhealthy fat.
It’s not a tailgate or a potluck without some creamy chicken salad. But if you don’t want the fat from a hefty serving of mayonnaise to stick to your waistline, try lightening up your go-to luncheon fare by using light mayo. You won’t miss the extra fat that’s in regular mayonnaise. This healthy chicken salad recipe gets a boost of flavor from a variety of fresh herbs, freshly squeezed lemon juice and a nice tart apple chopped in.
Skip the white bread, too, and serve this tarragon chicken salad in a whole-grain pita — or better yet, on a big bed of fresh greens.
Ingredients
2 cups diced cooked chicken breast
1 small apple, peeled, cored and diced
1⁄4 cup diced red onion
1⁄2 cup light mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons fresh tarragon, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1⁄4 teaspoon kosher salt
1⁄4 teaspoon black pepper
Instructions
In a medium bowl, combine the chicken, apple and onion.
In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper.
Pour the dressing over the chicken mixture and stir to combine.
Refrigerate for at least 1 hour before serving.
- 2 cups diced cooked chicken breast
- 1 small apple, peeled, cored and diced
- 1⁄4 cup diced red onion
- 1⁄2 cup light mayonnaise
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- In a medium bowl, combine the chicken, apple and onion.
- In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper.
- Pour the dressing over the chicken mixture and stir to combine.
- Refrigerate for at least 1 hour before serving.
