We've been using less mayonnaise by combining part (regular) mayo and plain yogurt in some recipes that use mayo. We find this preferable to buying no-fat or low-fat versions.
The recipe below is a variation of one by Ellie Krieger, whose Real Good Food, show is one of my favorite PBS cooking shows. Her other show, Healthy Appetites is on the Food Network, Healthy Appetite, but as we are non-cable or satellite TV subscribers. As a registered dietician and nutritionist, her menus are focused on both delicious and healthy eating.
Ms. Krieger's recipe used 1-1/4 lbs. of skinless, boneless chicken breast halves, a cup of red grapes, and a 1/4 cup of freshly chopped cilantro. My substitution, used leftovers from a store-bought rotisserie chicken, chopped scallions, and dried cilantro as we didn't have any fresh available. It was delicious!
Curried Chicken Salad
- 1-1/2 C chicken, cut up (cooked rotisserie chicken)
- 1/4 C nonfat plain yogurt (my choice Greek-style plain)
- 1 TBSP mayonnaise
- 1/4 C chopped scallions
- 3/4 tsp curry powder (more or less to your liking)
- 1 tsp dried cilantro
- Salt and freshly ground black pepper
- 1/4 C sliced almonds, roasted
- 3 ounces mixd greens (about 3 cups lightly packed)
- 1/2 TBSP extra-virgin olive oil
- 1/2 tsp lemon juice
- Before mixing the salad, toast the almonds in a small dry skillet over medium-high heat about 3-4 minutes until they are fragrant and starting to turn golden
- Stir together the yogurt, mayonnaise and curry powder in a bowl. Fold in the chicken, and cilantro and season to taste with salt and pepper.
- Tos the greens with the oil, lemon juice, salt and pepper.
- Arrange the greens on individual plates, top with a scoop of the chicken salad, and top with the almonds.
It's healthy, carb-free and provides plenty of protein and vitamin benefits. Grenville rated it a "keeper."