Chicken salad is one of the most versatile sandwich fillings. You can go bold by adding in hot sauce and celery with carrots, you can go sweet with grapes and oranges, or even more complex with curry. The one factor is generally mayonnaise, and while creamy and delicious, it packs excess fat and calories. My Waldorf chicken salad lightens up with Greek yogurt. Savory Spice Shop® Park Hill maple pepper is a match made in heaven with this recipe.
Ingredients
- ounces plain Greek yogurt: 3 piece
- apple cider vinegar: 1 tsp
- poppy seeds: 0.125 tsp
- maple pepper seasoning (such as Savory Spice Shop® Park Hill): 2 tsp
- salt: (to taste)
- ounces chopped, cooked chicken: 6 piece
- Honeycrisp apple: 0.5 cup (chopped)
- toasted walnuts: 0.25 cup (chopped)
- milk: 1 Tbsp (or as needed, optional)
Metric Conversion
Stages of cooking
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Stir together yogurt, vinegar, poppy seeds, maple pepper seasoning, and salt in a bowl. Add chicken, apple, and walnuts; mix to combine. If mixture seems too thick, add milk until desired consistency is reached
