Oh, hello there 70 degrees and sunny! Warm weather means away with the soups and in with the salads. I've never been too fond of chicken salads, as I'm not a mayonnaise aficionado. So, here I've created a creamy, satisfying chicken salad for those relaxing summer lunches (hopefully you can have at least one of those in the next few months) without all the mayonnaise. I've paired it with a vinegar tomato and cucumber salad. I love the creaminess of the chicken salad and the punchy bite of the other. Both of these are light on fat, but heavy on satisfaction.
Enjoy!
INGREDIENTS:
Mayonnaise-free Chicken Salad (makes 4 servings)
16 oz poached chicken breasts, cooled and diced
1/2 cut plain yogurt (you can use Greek if you're feeling adventurous)
2 tbsp lemon juice
1/2 diced sweet onion
2 tbsp dijon mustard
1 tsp tobasco (gives it a punch!)
1 tsp fresh ground black pepper
While cooking your chicken, mix together the remaining ingredients. When the chicken is cooled, dice and toss with the yogurt mixture.
Tomato and Cucumber Vinegar Salad
2 vine tomatoes
1 cucumber
1/4 cup salad vinegar (if you have other vinegars on hand, feel free to try it out)
1 tbsp olive oil
1 tsp sugar
1 tsp salt
1/2 tsp paprika
1 tbsp lemon juice
Dice the tomatoes and cucumber. In a bowl, mix the remaining ingredients until the sugar and salt granules have disintegrated. Toss over cucumber and tomatoes and let marinate in the fridge for 1/2 hour.
