#COOKING WITH CLORIS--SKINNY CHICKEN SALAD

I once worked for a man who could devour a cup of mayonnaise in one sitting. He’d order a bowl of it with his lunch and dip potato chips in it. Oh the calories! Oh the cholesterol! Oh the clogged arteries! Most people love mayonnaise, but let’s face it, mayonnaise doesn’t love us back.

So what do you do to bind together all those summer salads we’re so fond of? Greek yogurt to the rescue! It works as a mayo substitute in pasta salad, tuna salad, seafood salad, potato salad, and chicken salad. Today I’m using it in chicken salad. Trust me, you won’t miss the mayo.

Note: The recipe calls for a rotisserie chicken, which can be purchased at any supermarket. However, you can also use pre-cooked chicken breasts, thighs, or tenders or leftover chicken you cooked yourself.

Skinny Chicken Salad

Ingredients:

1/2 cup sundried tomatoes

1 rotisserie chicken

5.3 oz. container plain Greek yogurt

1 nectarine

1 cucumber

1/2 teaspoon dried dill

1/4 cup sliced almonds

Cut sundried tomatoes into small pieces and place in bowl of water to dehydrate.

Remove skin and bones from chicken. Dice chicken into bite-size pieces. Add yogurt and mix until chicken is evenly coated.

Dice nectarine and cucumber. Add to chicken. Mix in dried dill and almonds.

Refrigerate for at least an hour before serving.