Light Italian chicken salad recipe has a roasted garlic dressing you’ll make over and over. Serve it in radicchio cups for a low carb / paleo lunch (without the Parmesan cheese) or even as an appetizer! Only 195 calories per serving.
There’s a recipe in my cookbook for the best egg salad in the world, where I finally figured out how to do use Greek yogurt properly. Before that, I just cursed my mother. I was a mayo girl. I had tried for years to swap yogurt for mayo, but the tang was always too detectable. I even tried sour cream, before nearly calling it quits.
Then, I got it.
Growing up, when my mom made me chicken salad or egg salad, it was chicken and mayo, eggs and mayo, with celery, salt, and pepper. Mayo was the main flavor. So when I went about lightening, years later, I couldn’t very well swap in nonfat yogurt and expect it’d be this seamless process. I had some work to do.
It occurred to me that if I made yogurt simply the creamy binder, and added a whole lot of other bold flavors, I wouldn’t even taste it in the end.
Enter roasted garlic.
First, I made the garlic. The next part is very important, so pay attention: resist the urge to eat all of it. OK, next step. Blend plain nonfat Green yogurt with that unholy amount of roasted garlic, lemon juice, salt, and pepper, and mix it with the chicken. Stir in chopped fresh basil, roasted red peppers, and just a handful of Parmesan cheese and serve it in radicchio cups for a light but ultra-satisfying meal. Chicken salad, Italian-style!
If you’re even the slightest bit intimidated by roasting garlic, don’t be! Grab a head of garlic, cut 1/4″ off the top just to expose all of the cloves, drizzle with the tiniest amount of olive oil, wrap the whole thing in foil, and bake at 400 for 35 to 40 minutes, until you can slip a fork through the cloves easily. If you like garlic, this is the warmest, sweetest, and most fragrant it’ll ever be. It’s far less sharp than if you ate it raw, so don’t be worried about how much I called for in the recipe either. Or do be worried? Who knows.