Greek yogurt is pretty awesome. In the morning I prefer the flavored versions. Trader Joe’s makes a good variety, Voskos is good, Chobani is delish. Add some low fat granola and fruit, hello breakfast.
But my excitement with Greek yogurt is the plain, unflavored kind. It’s low calorie, low sugar, and high protein. Yay. More importantly, it works effortlessly as a substitute for things like mayo, sour cream, etc.
I was craving chicken salad. I’d tried a recipe before with fat free mayo, blech. In the midst of my Googling for recipes I saw one that used half mayo/half greek yogurt. Genius! So I tried it with a full substitution and it was a lovely success.
- 2 cups shredded chicken (I buy a rotisserie chicken from the store, easy peasy)
- 1/3 cup greek yogurt (I used nonfat Fage)
- 1/3 cup dried cranberries
- 1 tbs. chopped tarragon (some people prefer dill, I like the slightly sweet licorice flavor of tarragon)
- squeeze of lemon juice
- pepper to taste
Mix it up. Add more yogurt if you think it’s too dry. Toss in some celery, or sliced almonds if you’re into that. Put a big scoop or two on top of multigrain toast with a big slice of tomato and enjoy.
My next Greek yogurt experiment will be perfecting a cold pasta salad with pesto for Leia’s birthday party.