Chicken Salad with Tzatziki Dressing

Chicken Salad with Tzatziki Dressing
Nutrition Information
  • Serves: 10
  • Serving size: ¾ cup
  • Calories: 199
  • Fat: 6 g
  • Trans fat: 0
  • Carbohydrates: 9 g
  • Sugar: 3 g
  • Sodium: 214 mg
  • Fiber: 2 g
  • Protein: 31 g
  • Cholesterol: 70 mg
Recipe type: salad and sandwich component
Cuisine: American
Prep time: 
Cook time: 
Total time: 
The high-fat, high-salt dressings used in traditional chicken salads undermine the basic healthfulness of the white-meat chicken. This version uses lowfat Greek tzatzikis sauce and lowfat mayonnaise to limit fats, sodium, and added sugars.
  • 6 large chicken breasts, boneless, skinless (approx.. 3 lb)
  • 2 cups yellow onions, chopped ,
  • 1.5 cup celery, chopped
  • 1.5 cup green/red peppers, chopped (optional)
  • ½ cup Kraft reduced fat mayonnaise with olive oil
  • 1 cup Greek tzatziki yogurt dip/dressing with cucumber
  • ground black pepper, smoked paprika, herbes de Provence
  1. Wash and dry chicken breasts, season both sides with spices and herbes de Provence. Bake at 325 °F for 35 min. Cool and refrigerate.
  2. Dice the cooled chicken breasts, mix with chopped onions, celery, and peppers.
  3. Add mayonnaise and tzatzikis and stir until evenly coated.
  4. Refrigerate until served.
This salad stores pretty well for 2-3 days in the fridge. But if you're preparing chicken salad for one or two people to eat over a longer period, you may want to freeze half or more of the diced chicken before adding any of the vegetables and dressing, then make up only a partial batch for immediate use.

The nutrition data are based on using Cedar's lowfat Greek yogurt with garlic and cucumber and Kraft reduced fat mayonnaise with olive oil. Fat and sodium content will depend on which mayonnaise and tzatziki dressing you use, as well as how much.


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