waldorf chicken salad, lightened up.

Greek yogurt has officially changed my life.

At first, it only found its way into the mini-meals I consume throughout the day, usually consisting of yogurt, berries, nuts, and bit of honey.

But now – since discovering that you can use it in place of mayo in a creamy chicken {or tuna} salad – now, it’s on.

Why am I so obsessed? For one, it packs a serious protein punch: one cup gets you about 20 grams. And when you use the plain, which I do, you’re getting the lowest amount of sugar possible. It’s also fat free, of course, and it has a perfectly creamy and slightly tangy taste.

It’s perfect in this salad, which I made for dinner served over a bed of cold, crisp Romaine. You could also eat it plain, or grab some bread or a wrap and sandwich it up. The idea is that you’re replacing half of the mayo – or less, or more if you’d like – with the Greek yogurt, lowering the total fat content and up-ing the protein. It’s a pretty much a win-win.

Skinny Waldorf Chicken Salad

Adapted from Skinny Taste

• 2 poached chicken breasts, cubed {I poached in water; see original recipe if you want to use chicken broth}
• 2 apples, chopped
• 2 cups halved red seedless grapes
• 1 cup celery, chopped
• 1/4 – 1/2 cup good light mayo
• 1/4 – 1/2 cup fat free plain Greek yogurt
• Kosher salt and freshly ground pepper
• 1/4 cup pecans or walnuts
• Mixed greens of your choice {I used Romaine}

To poach the chicken, place the breasts in a pot and fill the pot with enough water to cover them. Bring the water to a boil, and then turn the heat down and let them simmer for a few minutes. Take the pot off the heat, cover it, and let the chicken continue to cook for about 15-20 minutes. You can use chicken broth instead of water if you’d like, and adding veggies or herbs will help you add more flavor. I wasn’t that concerned with flavoring the chicken for a salad like this, but I did throw in a few celery leaves just because they were there.

Combine all ingredients, adding nuts just before serving, and serve over salad greens of your choice.

I used more Greek yogurt than Gina did in her original recipe, because I wanted to make it even healthier – and we all know I’m a little protein obsessed. Feel free to play with the proportions to your taste.