Way Healthier Feta Chicken Salad

I call this feta chicken salad “way healthier” because it uses very little mayonnaise and instead adds creaminess and tang from sour cream and feta cheese. The dill adds a nice herby touch along with celery and red bell pepper for the crunch you’d also expect from a chicken salad. This has become a new go-to favorite for lunches, and is especially easy to throw together when you bake up extra chicken ahead of time on a week you need it for other recipes. Serve with whole grain or homemade low-carb bread.¬†Let me know what you think–or if you try out a variation of your own making that you also enjoy.¬†I’m always looking for new ideas to add to my low-starch cookbook.

Serves 5-6

Feta Chicken Salad Ingredients

1.5 lbs organic chicken breasts

3 Tbsp canola mayonnaise

1/2 cup + 1 Tbsp light sour cream or Greek yogurt

1/2 (8 oz) package light feta cheese, crumbled

1 Tbsp dried dill weed

2 large celery stalks, diced

1 red bell pepper, diced

1/2 small sweet onion, diced (1/3 cup)

Salt and pepper to taste

 

Feta Chicken Salad Directions

  1. Bake the chicken ahead of time (approximately 30-40 min in preheated 350 degree F oven.) Cool and shred.
  2. In a large bowl combine the mayo, sour cream or yogurt, feta cheese, and dill.
  3. Add the chicken, celery, bell pepper, and onion, and mix all ingredients to combine well.
  4. Season with salt and pepper, and refrigerate 30 minutes, or serve immediately.feta chicken salad feta chicken salad