Substituting thick, tangy Greek-style yogurt for mayonnaise lightens up this recipe considerably without compromising flavor or consistency. This is a great way to make lunch fare from the leftover roasted chicken, or you can use a grocery store rotisserie bird as well. Grated carrots add crunch and sweetness (not to mention Vitamin A and fiber!). Grating the onion is faster than chopping, and results in onion flavor without the big chunks. Serve on whole grain bread or pita, or on a bed of greens, or by itself!
2 cups shredded cooked chicken
1/2 cup nonfat plain Greek yogurt
2 medium carrots, peeled, grated on box grater
1/2 red onion, grated on a box grater
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon lemon juice
1. In a small bowl, mix the yogurt, lemon juice, grated onion, salt and pepper.
2. Place the shredded chicken in a medium bowl with the grated carrots. Spoon the yogurt mixture over the top and stir gently just to combine.