So, remember that whirlwind month I mentioned jumping into the last time I stopped by? Well, it was even MORE of a whirlwind than I could have anticipated. Not only was I rehearsing nearly seven days a week for a production of Spamalot (which went great, by the way!), I was also apartment-hunting, which in and of itself could be a full-time job. The good news? Kevin and I found an apartment (part of a house, really) and we’ve been renting since the first of the month, and we’ve been officially(ish) moved in for a week! (I say “ish” because we’re still missing some basics like a microwave, dishes and a kitchen table. All in due time.)
We did manage to buy a beautiful set of nonstick, oven-safe Cuisinart pots and pans, though. I love them. (I may or may not have hugged the box in Bed, Bath and Beyond. Or not.) My grandmother also gifted me her old Cuisinart food processor. It’s older than I am but in nearly perfect condition, and that means that I FINALLY have a food processor! Homemade hummus, I’m looking at you! And my first kitchen purchase? A slow-cooker. Yup. Finally. Ah, all the glorious things I can make in there…
Yet somehow, amidst all the madness, I managed to finally perfect something I’ve been contemplating for ages–a delicious, but healthy, mayonnaise-free chicken salad.
Wait…did you just say mayo-less chicken salad? Isn’t that an oxymoron? Well, no. And it’s just as delicious as the mayo-y kind!
My substitute? A combo of creamy, thick Greek yogurt and guacamole. Yup. I didn’t want to use all yogurt for fear of the chicken salad tasting too tangy and yogurt-y. I didn’t want to use all guac, either, for fear of it being too thin and the flavor too overpowering. But together, they create magic.
Now, I took a lot of shortcuts here, but you can obviously start from scratch. I used Wholly Guacamole’s Salsa Guac, but of course you can make your own guacamole to start. I also used a store-bought roasted chicken and frozen pre-grilled chicken strips, but of course you can use any fresh or leftover chicken you have on hand.
I chopped up apples and celery into my chicken salad and added a heaping handful of broccoli slaw, as well. But play with it! I used what I had on hand, but other great additions are: raisins, Craisins or any dried berry; chopped almonds, walnuts or pecans; chopped pickles; chopped cucumber, carrots, broccoli or any crunch veggie; avocado; grapes…really, the additions are endless–go to town!
Making the chicken salad is as simple as could be, and this is, quite literally, a totally guilt-free chicken salad. None of that gloppy mayo mess you’re used to.
Mix chopped chicken with one part Greek yogurt and one part guacamole, add whatever your heart desires, mix and serve alone, on lettuce, or on 100% whole-grain bread topped with mustard, lettuce, pickles, tomato, cheese…whatever you like. Enjoy! (And have seconds…harm here!)
Mayo-less Chicken Salad (serves 1-2)
1-2 tbsp plain Greek yogurt
1-2 tbsp prepared guacamole (Wholly Guacamole’s a great ready-made brand, or make your own)
1-2 c chopped chicken, skinless and boneless (leftover, freshly grilled, boiled, baked, roasted, etc.)
Optional add-ins: veggies, fruit, nuts, etc.
Salt, black pepper, dill to taste
1. Mix yogurt and guacamole together in a bowl to form a dressing. Add chicken and spices, stir to coat (there should be more dressing than necessary.) Taste, and add more herbs and spices if needed.
2. Add in any desired accompaniments (chopped nuts, veggies, apples, grapes, etc.) and stir to coat in the dressing and incorporate into the chicken. Taste and season again, if necessary.
3. Serve alone or atop a salad, or pile onto 100% whole-grain bread with mustard, lettuce, tomatoes, etc. (Or eat it plain!)