While I am all for deli-style chicken salad sandwiches on thick slices of white bread, sometimes the part of my brain that reminds me I need to be eating a little bit healthier pipes up and insists that some of my favourite dishes can be made with health in mind. It turns out, this recipe for Greek Yogurt Chicken Salad is as yummy as the original and while I'm going to show you how I make Chicken Salad Lettuce Wraps I also have to tell you that I'll eat this stuff out of a bowl on it's own, over rice or spread on toast. It's that yummy!
Simply, toss your chicken, veggies, and cilantro in a bowl.
Add the Greek yogurt, Dijon mustard, avocado and mix.
Spoon onto lettuce leaves topped with shredded cabbage, roll and enjoy!
Ingredients:
2 cups cooked chicken, shredded (Use this super-easy method!)
1 rib celery, chopped
4 slices cucumber, chopped
1-2 tbsp fresh cilantro, chopped
1/2 cup plain Greek yogurt
1 tbsp. Dijon mustard
1/2 avocado, peeled, pit removed, sliced and tossed in 1/2 tsp lemon or lime juice if desired (the bottled kind is fine)
6 lettuce leaves suitable for wraps
1 cup shredded cabbage (I buy the pre-packaged coleslaw mix)
Directions:
In bowl, add chicken, celery, cucumber, and cilantro.
Mix in Greek yogurt, Dijon mustard, and avocado until combined.
Place equal amounts of cabbage onto each lettuce leaf and top with chicken salad.
Roll and enjoy!
Looking for some of my other go-to healthy meal options? Try my Foil Pack Salmon, my Lightened-Up Baked Mac and Cheese, my Easiest Baked Pasta You'll Ever Make and my Weight Loss Soup.
Spray one side of your tin foil piece with non-stick cooking spray (tin foil should be large enough to hold and fold over your salmon fillet). Place lemon rounds in middle of tin foil in a rectangle. Place salmon on top of lemons and brush with olive oil. Top with dill and green beans and lightly salt to taste. Fold tin foil into a foil package (as pictured above) so that there are no seams as you want to make sure there is no way for the steam to escape. Bake on baking sheet in pre-heated 300F oven for 25-30 minutes. Carefully place foil packs onto plates and open to let the steam escape. Serve immediately.
My husband loves wings but unlike some people around here (namely Gav Martell), I’ve never been able to perfect making crispy saucy wings at home. In my mind, this Buffalo Chicken Soup is the next best thing and because it comes together so quickly it’s a perfect weeknight dinner.
Simply sauté some onions and garlic.
Sprinkle in some flour.
Add the chicken broth.
Add the buffalo wing sauce.
Finally, add the chicken and cheeses, stir then simmer until ready to serve.
Ingredients:
1 ½ - 2 cups cooked chicken, shredded
2 tbsps olive oil
1 tsp. coarse salt
1/2 sweet onion, diced
2 garlic cloves, minced
1 tbsp flour
1 box low sodium chicken broth (900g)
½ cup buffalo wing sauce
1 cup cheddar cheese, grated
1/4 cup parmesan cheese, grated
Directions: In a large pot, heat oil over medium heat. Add onion, garlic and salt and cook until onion is soft (approx. 5 minutes).
Sprinkle in flour and cook, stirring to coat (approx. 2 minutes).
Stirring constantly, add chicken broth, buffalo sauce, chicken and cheeses and bring to a boil.
Reduce heat and let simmer for 15-20 minutes, stirring occasionally.
Serve topped with grated cheddar cheese, a dollop of sour cream and green onions.
Looking for my husband’s other favourite soups? Try my Slow Cooker French Onion Soup, my White Cheddar and Ale Soup, my Dad’s Two Potato Soup, my Slow Cooker Chicken Noodle Soup and my fave Slow Cooker Homemade Turkey Stock.
Looking for other recipes to help use up your leftover chicken? Try my Freezable Chicken Taquitos, my Chicken Fried Rice, my Fresh Chicken Rolls and my Asian Chicken Peanut Butter Noodles.
Adapted from How Sweet It Is.
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