Chicken salad with a kick of chili seasoning and tang of lime. It is SO delicious with beans and chopped celery. It is a great idea to eat protein-rich chicken salad with vegetables instead of bread as the vehicle. I tell people to cut a English cucumber like a crostini, then put a scoop – about 2 tablespoons – chicken salad on each crostini. This makes a really easy lunch idea to take to work (with a side of cucumber “chips”) – or a fun summer or fall appetizer. It is so filling, fresh, and delicious!
1/4 cup light or homemade mayo
1/4 cup plain Greek yogurt
juice of 1 lime
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon salt
4 cups cooked & shredded chicken
1 cup dark red kidney beans, drained
½ cup 2% shredded cheddar cheese
1 rib celery, chopped
1 – 2 English cucumbers, sliced on the bias
¼ cup chopped green onions
1. In a medium-sized bowl, combine sauce ingredients: mayo, yogurt, lime, and seasonings. Fold chicken, cheese, beans and celery.
2. Put a scoop of chicken salad on each cucumber slice, and top with green onions. YUMMMMMM.
Prep time: 10 minutes
Total time: 15 minutes