Try this Lightened Up Chicken Salad for a delicious twist on the traditional chicken salad recipe!
It is May 4th, which means I am D-O-N-E, done with my dietetic internship! I have spent the last 6 weeks completing my food service management rotation, and despite the 14+ projects I had to complete, it was one of my favorite rotations. I realize that I completely neglected my weekly internship updates for both my community and food service rotations, and I apologize to those of you that really enjoyed them! I’m working on compiling one (or two, probably) final posts on each rotation that will still give you a look into my rotation sites and what I did at each one.
More on that coming later though, because I’ve got a recipe that I just had to share with y’all ASAP. Something about spring and summer weather always has me craving chicken salad. I love it! I remember the very first time I tried chicken salad – I was grocery shopping with my mom and they were giving out free samples at Kroger. I loved it and made her buy a tub immediately.
Fast forward a handful of years later and I’m still in love with chicken salad, but have found that I love it even more when I make it on my own. I sub in thick plain greek yogurt in place of the traditional mayonnaise to cut back on saturated fat and up the protein, and add in a variety of spices to amp up the fresh flavor.
Serving on apple slices is just a suggestion, but I’ve found that it makes the perfect handheld lunch, snack, or appetizer idea. Check it out below!
[yumprint-recipe id=’27’]
