Here’s an example of how a simple chicken salad can go from mundane to magnificent with a strategic switch of a few ingredients. Greek yogurt mixed with a little olive oil is a lighter and healthier replacement for mayonnaise. Fresh fennel subs for celery while supplying a hint of licorice-like flavor. And green peas and mint usher in springtime. The magic ingredient that takes this mixture over the top is za’atar, a fragrant blend of Middle Eastern spices that tastes floral, earthy, tangy, and nutty. If it’s not already in your spice rack, it’s well worth seeking out – many supermarkets now carry it.

Healthy Chicken Salad with Fennel, Peas, and Za’atar

This recipe is lightly adapted from one in “A Table Full of Love” by Skye McAlpine (Bloomsbury, $35). Serves 4 to 6. — Susan Puckett

Ingredients

• 1¾ cups plain whole milk Greek yogurt
• 2 tablespoons za’atar seasoning
• 2 tablespoons finely chopped fresh mint
• 3 tablespoons olive oil
• 2 ½ cups shredded, cooked chicken
• 1 cup frozen, thawed green peas
• 1 small fennel bulb, trimmed, halved, and thinly sliced
• Flaky sea salt and freshly ground black pepper

Instructions

1. In a large bowl, whisk together the yogurt, za’atar, mint, and olive oil.
2. Add the chicken, peas, and fennel and toss gently to combine.
3. Season to taste with salt and pepper and serve. 

Susan Puckett is an Atlanta-based food writer and cookbook author.

For another tasty and healthy recipe, click: here!

Terry Cobb

I started off recording myself preparing this salad, but for whatever reason, my computer didn’t record it!   So I have included a picture of the finished dish. This recipe is a favorite of one of our clients here at YPB. I ate this for lunch then invited a friend over for dinner and she helped me eat the rest. It was very good and I would highly recommend trying it. The pecans give it that “extra something”.

Chopped chicken with chilled red and green grapes, accented with bites of apple and pecan.

2 Servings
Ingredients:

• 2 portions of cooked chicken, chopped (about 1/2 lb)
• 1/2 C seedless red grapes, chilled, halved
• 1/2 C green grapes, chilled, halved
• 1 apple, cored and diced
• 1/2 C fat-free mayonnaise
• 1 lemon, halved
• 1/4 t ground black pepper
• 2 C baby romaine leaves
• 2 T chopped pecans

Directions:

• In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.
• Place baby romaine leaves on 2 small plates.
• Divide chicken salad mixture into 2 portions and spoon onto lettuce.
• Sprinkle each salad with half the chopped pecans.
• Serve and enjoy!

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