I looked through Pinterest the other day and saw some great chicken salad recipes. Sadly, I can't have mayo because I'm allergic to egg. There must be some way I can have chicken or tuna salad that I can eat. So I pondered it for a while, then a light bulb moment happened: I can! My solution is to substitute the mayo with plain yogurt. So my experiment began. Here is the final product:
I wanted it to be healthy and tasty, too. It was awesome! Here is the recipe:
1- 5 oz. can chicken (or tuna, but it will change the calories and nutrition)
1 T. plain yogurt ( I used Kite Hill Almond yogurt)
1/4-1/2 c. chopped onions and green pepper (you can add chopped spinach and other veggies if you want)
Seasoning to taste (I used 2 dashes of each: salt, pepper, and garlic powder, and a sprinkling of Spice Island's Herb De Provence)
Mix together well with a fork. Chill in fridge for 1 hour.Makes 3 servings.
You can use a bun, bread, tomato cut to be stuffed, celery, or bell pepper boats.
Chicken Salad nutrition:
total calories - 75
fat calories- 10
protein 11 grams, sodium 260 grams, cholesterol 25 grams, carbs 31 grams, sugars 1 gram. Vitamin A 2%.