Broccoli-Bacon Chicken Salad

Broccoli-Bacon Chicken Salad

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From: EatingWell Magazine, May/June 2016

In this healthy chicken salad recipe, a combo of mayonnaise and plain Greek yogurt makes up the lightened creamy dressing. Serve this main-dish twist on broccoli salad as an open-face sandwich on toasted bread or scoop it on top of fresh salad greens.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • ½ cup nonfat plain Greek yogurt
  • ⅓ cup mayonnaise
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 3 cups shredded or chopped cooked chicken
  • 1½ cups chopped broccoli
  • ⅓ cup currants
  • 3 tablespoons crumbled cooked bacon

Preparation

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  1. Combine yogurt, mayonnaise, shallot, parsley, lemon juice, salt and pepper in a large bowl. Stir in chicken, broccoli and currants. Top with bacon. Serve at room temperature or refrigerate until cold, about 2 hours.
  • Make Ahead Tip: Refrigerate for up to 3 days.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 195 calories; 12 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 13 g protein; 27 mcg folate; 33 mg cholesterol; 7 g sugars; 0 g added sugars; 448 IU vitamin A; 15 mg vitamin C; 45 mg calcium; 1 mg iron; 371 mg sodium; 280 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: ½ vegetable, ½ fruit, 1½ lean meat, 2 fat

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