When I was on maternity leave, my friend brought over mayo-free chicken salad from The Good Neighbor cookbook that I have since adapted and made no less than six times. I make it nearly every week to eat for lunch because it is delicious, super easy, and not unhealthy. I love that it’s a delightful chicken salad without the mayo because I love chicken salad, but mayo makes me feel guilty.
Low-ish in calories, high in flavour, and easy to make? I’m sold.
When my friend Jessie brought it over the first time, I didn’t want to share it; it was that good. I am not typically a selfish person.
Okay, so the mayo-free chicken salad recipe, adapted from this cookbook, is apparently pretty awesome.
Hearty Mayo-Free Chicken Salad Recipe
- 4 medium chicken breasts boneless skinless
- 1 bunch lettuce chopped
- 1 medium tomato sliced
- 2 medium green apples crisp
- 2 ribs celery
- 1 cup feta cheese
- 2 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice freshly squeezed
- ½ teaspoon kosher salt
- Boil chicken breasts and then shred with a fork to desired thickness – add shredded chicken to a large bowl.
- Chop apples, so they are about 1/2-inch thick and add to bowl.
- Add lemon to keep apples from browning.
- Chop tomatoes and lettuce. Then add to bowl.
- Add feta into the bowl.
- Add olive oil to the bowl.
- Add kosher salt into the bowl.
- Mix well.
- Chill and eat with a warm pita.