Here’s a great tip if you’re really missing mayo for chicken salad:  I had a leftover boneless chicken breast from last night, chopped it up, added 2 tbsp plain, zero fat Greek yogurt, a few pinches of dried dill, dash of pepper and a touch of dijon mustard, chopped celery and green onion.  Mix together and let sit for a couple of hours to let the flavors mingle.  If you like curried chicken salad, use curry instead of dill & mustard and make it as hot as you like.  Spoon generously into whole iceberg lettuce leaves, roll up taco style and enjoy!!!  Yummy!

PS, this is a cycle one recipe!!

Sounds great!

I love chicken salad and the substitution of yogurt for mayo is a great idea.

I used a teaspoon of both fat free sour cream and fat free ranch dressing for four chicken breasts.  It tasted good as well.