This dish is a summertime favorite because chicken salad never fails to impress. However, mayonnaise plays a significant role in conventional recipes, contributing to the dish’s high calorie profile. Just one tablespoon of mayo clocks in at a frightening 100 calories—and most recipes call for a lot more than a single tablespoon! People fear ditching the caloric condiment, assuming its absence would compromise the creamy, indulgent flavor of their favorite dishes.
Luckily, our No-Mayo Chicken Salad lets you enjoy the scrumptious meal without worrying about your waistline! Olive oil combines with a splash of lemon juice, to add texture and a bunch of incredible nutrients. Chopped celery and lettuce add a delicate crunch, while cherry tomatoes offer some juicy goodness your taste buds will love. This healthy dish is a snap to make and guaranteed to satisfy!
Yields: 6 servings | Calories: 217 | Total Fat: 16g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 442mg | Carbohydrates: 2g | Fiber: 0g | Sugar: 1g | Protein: 16g | SmartPoints: 6
- 1 pound chicken breast, cut into bite size pieces
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1/4 teaspoon kosher or sea salt, more to taste
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved or quartered
- 1/2 cup diced celery
- 1 tablespoon freshly chopped dill or 1 teaspoon dried
- 1/4 cup freshly chopped parsley
- 6 large savory (curly) cabbage leaves for serving, optional iceberg lettuce
- In a large skillet over medium heat, add 1 tablespoon olive oil, sauté chicken until golden brown.
- While cooking the chicken, in a small bowl, mix remaining 3 tablespoon olive oil, lemon juice, salt and pepper. After chicken turns golden, transfer to a serving bowl and toss in tomatoes, celery, dill, and parsley. Drizzle with dressing and combine, or serve on the side.
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