Lighter Chicken Salad Dressing

Summertime for me is picnics on the beach, lunch al fresco and light dinners under the stars. My go to dish for any and all of these meals is chicken salad. It’s so versatile, going from a bountiful summer salad, to a grab and go sandwich, to a snack atop a cracker! Its only major complaint: the fattening mayonnaise… Trying to be as healthy as I can, I fix this problem in two ways: first, I use a healthy alternative “mayonnaise” (check out Just Mayo — trust me, I love real mayo and this stuff tastes just like it but it’s a whole lot healthier!); second, I use half the amount of mayonnaise substituting plain greek yogurt (which we all know is good for you). This combo makes for a tangy, lighter version of traditional chicken salad!!

To make the dressing, whisk all the ingredients together to blend well. Refrigerate until ready to dress your chicken salad. You will need 2 to 2 ½ cups cooked, chopped chicken to go with your salad dressing. When ready, make your chicken salad like you always do — for me, it’s definitely a mixture of minced red onions and walnuts!! What are your secret ingredients?

Ingredients:

½ cup Just Mayo (or if you must use mayonnaise use a light version)
½ cup plain greek yogurt
2 tsp. grainy mustard
½ tsp. garlic salt
¼ tsp. cracked black pepper
1 tsp. fresh or dried parsley
½ tsp. onion powder
A dash or two of Worcestershire sauce

Makes roughly 1 cup of dressing.

Makes a delicious chicken salad to accompany all your freshly picked garden vegetables!

Or, perhaps a sandwich on the patio?

Tips for the Best Chicken Salad

• Chill the dressing first. Giving the dressing at least 30 minutes in the refrigerator lets the garlic salt and onion powder blend into the yogurt so the flavor is smooth and well rounded.
• Use cool chicken. Make sure your cooked chicken is completely cooled before you mix it with the dressing. Warm chicken thins out the yogurt and makes the salad watery.
• Dress a little at a time. Add about three quarters of the dressing, stir, then add more until it is as creamy as you like. Chicken salad firms up as it chills, so a little extra dressing is fine.
• Choose thick yogurt. Plain greek yogurt is thicker than regular yogurt and keeps the dressing creamy. If your yogurt has liquid on top, pour it off before measuring.

Cooking the Chicken

You will need two to two and a half cups of cooked chicken. Leftover roast chicken or a store rotisserie chicken makes this so quick. To cook your own, gently poach boneless chicken breasts in simmering salted water until they reach 165 degrees F in the thickest part, usually 12 to 15 minutes. Let them cool, then chop or shred.

Mix In Ideas

My favorite add ins are minced red onion and walnuts, but there are so many good combinations. Try halved red grapes and diced celery for a classic version, or dried cranberries and pecans for a sweet and crunchy twist. Chopped apple, fresh dill, a squeeze of lemon or a little curry powder with golden raisins are all delicious. For something fresh from the garden, stir in diced cucumber and cherry tomatoes right before serving.

Make Ahead and Storage

The dressing keeps in a covered jar in the refrigerator for up to 5 days, so I like to whip up a batch at the beginning of the week. Once mixed with the chicken, the chicken salad keeps in the refrigerator for up to 3 to 4 days. Keep it cold, especially at picnics and on the beach. Pack it in a cooler with ice and do not let it sit out for more than 2 hours, or 1 hour on a really hot day above 90 degrees F.

How to Serve It

Pile it on a bed of crisp lettuce with fresh garden vegetables, tuck it into a croissant or whole grain bread, spoon it into lettuce cups or serve it with crackers for a snack.

Frequently Asked Questions

Can I use all yogurt?

You can, but the dressing will be tangier and a bit thinner. I think the half and half mix gives the best balance.

Can I use this dressing for other salads?

Yes. It is great with egg salad, tuna salad or as a creamy dip for raw vegetables.

Mandy

Lighter Chicken Salad Dressing

A tangy, lighter chicken salad dressing made with half mayonnaise alternative and half plain greek yogurt, grainy mustard and seasonings.

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 1 cup

Course: Condiment

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1/2 cup mayonnaise alternative or light mayonnaise
• 1/2 cup plain greek yogurt
• 2 tsp grainy mustard
• 1/2 tsp garlic salt
• 1/4 tsp cracked black pepper
• 1 tsp parsley fresh or dried
• 1/2 tsp onion powder
• 1 to 2 dashes Worcestershire sauce

Method

 

1. Whisk all the ingredients together until well blended.
2. Refrigerate until you are ready to dress your chicken salad.
3. Toss with 2 to 2 1/2 cups cooked, chopped chicken and your favorite mix ins, such as minced red onion and walnuts.

Notes

Makes enough dressing for 2 to 2 1/2 cups of cooked chicken.