This is no ordinary, boring, mayo loaded chicken salad sandwich. I love all the different flavors and textures in this chicken salad. Best of all, it’s actually half of the guilty! Use greek yogurt in addition to mayo and you get an extra creamy and tangy flavor without the extra calories. Then, add a trio of spices– cumin, chipotle powder and plenty of fresh chopped cilantro – along with sweet onions and lime juice for a sweet, spicy and tangy flavor. Piled high on top of a croissant with some radish slices, or just mounded on top of of greens, this chicken salad is anything but boring.
Start by roasting or boiling the chicken breasts. I used leftover chicken I roasted in the slow cocker.
Chop the sweet onion and place it in a large bowl that gives you enough room to mix all ingredients thoroughly.
Chop the cilantro really really fine and place it in the bowl.
Get your hand all over the chicken breasts and start shredding it. To the bowl it goes. Add the Greek yogurt and mayo.
Finish by adding the cumin, paprika, chipotle, salt and lime juice.
Mix it well and give it a try. Adjust the flavors to taste by adding more yogurt. mayo or spices. It’s always a good idea to start with less and add more as you go. You can ditch the mayo all together and go full yogurt for even less guilt.
- 2 shredded chicken breasts (roasted or boiled chicken bone in preferable)
- ½ cup of mayonnaise
- ¼ cup of greek yogurt
- ½ sweet onion chopped
- ½ bunch cilantro (chopped)
- ¼ tsp cumin
- ¼ tsp paprika
- ½ tsp chipotle powder
- ¼ tsp salt
- some lime zests (no more than ¼ tsp)
- Juice of one lime (approximately 2 tbsp)
- In a large bowl, combine all ingredients.
- Serve the salad on croissants, or on your favorite kind of bread. For a fun fix, try rolling it in a tortilla.