Eating healthy doesn’t always mean you have to give up your favorite foods. Great sandwiches like egg salad, tuna salad and chicken salad can still be enjoyed with out the mayonnaise. By replacing the mayonnaise in these sandwiches with Greek yogurt you will cut calories and fat yet keep the creamy goodness you’ve always known. Choose a zero or low-fat Greek yogurt. Plain is best, but when cooking there are no rules to what flavors you may add. Serve them at summer gatherings and guests may not even notice the difference between the missing mayonnaise and Greek yogurt.
Avocado and Greek Yogurt Tuna Salad
½ of a Ripe Avocado
¼ cup Plain Zero or Low-Fat Greek Yogurt
½ teaspoon Granulated Garlic
½ teaspoon Onion Powder
¼ teaspoon Salt
¼ teaspoon Black Ground Pepper
1 tablespoon Dill Relish
2 (4 ounce) cans High Quality Tuna Fish
1 Celery Stalk, chopped into small pieces
½ Red Onion, chopped into small pieces
Juice from ½ of a Lemon
In a medium bowl mash together the avocado and greek yogurt until smooth.
Stir in granulated garlic, onion powder, salt, pepper, and relish until combined.
Stir in tuna fish, red onion, and celery until all ingredients are coated.
Squeeze in lemon juice and stir.
Mixing this ahead of time and letting it chill in the refrigerator will help the flavors blend more. I served it on a flat bread reducing calories even more.
This recipe originally appeared at Organize Yourself Skinny
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I found a great Greek Yogurt Chicken Salad Recipe at Damn Delicious. I swapped out a few things due to allergies and what I had on hand. Still very delicious. Make sure and check out the original recipe.
1 pound cooked Chicken Breast, shredded
1/2 cup diced Red Onion
1/2 cup diced Apple
1/3 cup mixed Dried Cranberries and Blueberries
1/2 cup plain Greek Yogurt
1 tablespoon freshly squeezed Lemon Juice, or more, to taste
1/2 teaspoon Garlic Powder
Kosher salt and freshly Ground Black Pepper
Serve on toasted Ciabatta Bread, Whole Wheat Flat Bread or a bed of Lettuce
In a large bowl, combine chicken, red onion, apple, dried cranberries and blueberries, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste. Serve immediately or chill to let flavors blend.
One of my favorite breakfast sandwiches is Egg Salad. Although, it can be eaten any time of day. This recipe from The Yummy Life still calls for a little bit of mayonnaise. I opted out and instead used vanilla Greek yogurt. The vanilla in the yogurt gave the sandwich spread a little sweetness that the mayonnaise would have given. If you don’t like your egg salad sweet do not use the vanilla flavored Greek yogurt and use plain Greek yogurt.
8 Large Eggs, boiled and peeled
1/3 cup Plain or Vanilla Low-Fat Greek Yogurt
1 tablespoon minced Fresh Dill (may substitute 1 teaspoon dried dill)
3/4 teaspoon Kosher Salt
1/2 teaspoon freshly Ground Black Pepper
Chop the eggs either by knife, that’s what I do because I like it chunkier, or in a food processor. In a separate large bowl, use a fork to whisk together the yogurt, dill, salt, and pepper. Add the chopped eggs and mix lightly with the fork until well combined. Serve on lightly toasted bread, croissants, on a bed of lettuce or in hallowed out tomato halves.
Find more great recipes like this on The Yummy Life
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