This recipe uses yogurt instead of the mayonnaise that is traditional in chicken salads, and therefore is much lower in fat. Because the yogurt has a natural tang, there is no need to add vinegar.
- 2 cups chicken, cooked
- 1/4 cup onion
- 1/2 cup celery
- 1/2 cup yogurt
- 1 tbs Dijon mustard
- 1/4 tsp pepper, freshly ground
- 1/4 tsp (approximately) salt
- Chop the chicken into bite-sized pieces.
- Finely chop the onion and celery.
- Combine all the ingredients and season to taste.