Living Your Best Life North of Forty and Fifty Plus

Makeover Monday Meals- Lunchtime Edition

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It’s officially summertime and the living is easy and hot. Heading outside to barbecue or grill is great for holidays and the weekend, but in the midst of a busy work week, not so much.

Here’s a great recipe for a tasty, light, and easy chicken salad you can make using leftover grilled chicken, or low-sodium canned chicken breast. You can even make it vegan or vegetarian. Swap out the chicken with extra-firm tofu or seitan.

This recipe is keto friendly.

Light and Easy Chicken Salad

2 cans low-sodium chicken breast, drained or 1 1/2 cups of shredded from rotisserie chicken (1 cup of cubed extra-firm tofu or seitan)

3 tablespoons plain yogurt ( plain Greek yogurt, low-fat plain, whole milk plain, whole milk Greek yogurt) (plain vegan almond, rice, or soy yogurt)

1 1/2 tablespoons mayonnaise (light, olive oil, or vegan)

1 tablespoon onion powder

1 1/2 teaspoons ground mustard powder or prepared Dijon mustard

1 Granny Smith apple, diced (skin on)

1 Macintosh, Gala, Empire, or Pink Lady apple, diced (skin on)

1/4 cup dried cranberries

1/4 cup raisins (dark or golden, your choice)

1/4 finely diced red onion

Chopped walnuts or pecans

In a large bowl mix the mayonnaise, yogurt, onion powder, and mustard together to combine.

Add the chicken, apples, cranberries, raisins, and onions. Mix well to combine. Cover and refrigerate for at least one hour.

Serve on a bed of lettuce topped with walnuts or pecans. It’s also great as a light starter for a party served in endive or Bibb lettuce. Makes a great sandwich on toasted whole wheat or brioche bread.

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