Mayonnaise-Free Chicken Salad

In light of the Yoga Food Conundrum, we've been trying to keep our dining out expenses to a minimum (we've only slipped once, though!). You've seen Danielle's two favorite recipes, tabbouleh and pasta salad. The idea is that we'll have foods that are ready to go, served cold. A lot of this is so that we can come straight in from practice, scoop it out, and eat. No heating, no fuss, no muss. I like her dishes, but she's a vegetarian. It's not that I have anything against vegetarians, I just like meat. She doesn't mind cooking meat (just ask her how much she loves bacon!), but she's not as comfortable and starts doubting herself.

Enter my Mayonnaise-Free Chicken Salad!

I'm not a fan of mayonnaise. Besides the potential health issues, it's a heavy on the palette. As a result, I have found that almost every recipe can be made with Greek Yogurt and lemon juice. It does change the flavor (which is a good thing, to me) and the "mouth-feel" of the recipe. It's easy enough to make up, and makes a TON. Without further ado, here you go:

1 whole rotisserie chicken (skinned, fully parted out and chopped finely)
1 cup Greek yogurt
1/6 cup lemon juice
1/6 cup Allegro Hickory Smoke Marinade
3 celery ribs chopped celery
1 small bunch of grapes, sliced
1 small handful of craisins
2 small handfuls pecans, chopped
1 can sliced water chestnuts, sliced into quarters
2 green onions, sliced

Mix it all in a bowl and toss it until it's mixed thoroughly. Sometimes it requires more yogurt, if you chop the chicken too finely.

I usually slather it on a pretzel roll, between two slices of whole wheat bread, or a croissant. Danielle usually makes a cheese sandwich whenever I have this for dinner, but it's perfect for lunches.