Are you a fan of chicken salad, but are not so into mayo? Then give this lighter and brighter chicken salad a try. I picked up a version of the recipe a couple of years ago at a diabetes cooking class. I almost left the class before it began when I saw what we were cooking up that day. Honestly, tuna salad? Anyway, I am very glad that I stayed because I would never have created this one on my own, and my modified version of the original tastes ridiculously good!
There is no rich mayo in this chicken or tuna salad. Organic, roasted chicken breast or chunk white tuna, artichoke hearts, lots of onion and a light and bright lemony Italian dressing–sitting atop a colorful bed of baby spinach. Is your mouth watering yet? If not, it should be! This salad has so much great flavor, lots of vitamins, minerals, and fiber–enough to fill you up and satisfy you all day long!
You can use swap in tuna or hard-boiled eggs to change things up a little. I know you are going to love it, so give it a try today!
Cheers to making good health decisions easier!
Guiltless chicken (or tuna) salad
- 3 chicken breasts, roasted and chopped into small pieces or 2 cans of tuna, drain the juice
- 3/4 can artichoke hearts, in water. cut in 1/2
- 1 small red onion or 1 bunch of green onions, chopped
- 2 T lemon juice
- 1 T olive oil
- 1 clove garlic, crushed
- 2 t oregano
- black olives (or your favorite), sliced. optional
- red seedless grapes, cut in half. optional
- salt and pepper, to taste
- chipotle pepper flakes, to taste
- baby spinach, enough to fill your belly!
In a small bowl combine the artichoke hearts, onion, lemon juice, olive oil, garlic, oregano, olives, grapes, salt, pepper, chipotle pepper flakes. Mix in the chopped chicken or the tuna and let marinade together for 5-10 minutes.
In your serving bowls, place a healthy bed of spinach. Add a big scoop of the chicken or tuna salad on top. Serve and enjoy! XO