Creamy Low-Fat Egg, Tuna & Chicken Salad


by: Maddie Ruud

Chicken Salad
Ingredients
* 2 cups cooked chicken breast, cubed
* 1 large apple, diced
* 1 stalk celery, sliced
* ½ cup fat-free plain yogurt
* 1 Tbsp low-fat or fat-free mayonnaise
* 2 tsp lemon juice
* 1 ½ tsp Dijon-style mustard
* 1/8 tsp salt
* 1/8 tsp pepper

Instructions
Stir together yogurt, mayo, lemon juice, mustard, and spices until combined. Add cubed chicken, diced apple, and sliced celery and toss to coat. Cover and refrigerate. Serve in sandwiches or pita bread with lettuce and tomatoes, or eat as a cold side dish.


Curried Chicken Salad
Ingredients
* 2 cups cooked chicken breast, cubed
* 1 medium apple, diced
* 1 stalk celery, sliced
* 1/4 cup raisins
* 1/4 cup sliced almonds
* ½ cup fat-free plain yogurt
* 1 Tbsp low-fat or fat-free mayonnaise
* 2 tsp curry powder

Instructions

Stir together yogurt, mayo, and curry powder until well combined. Add chicken, apple, celery, raisins, and almonds, and stir to coat. Cover and refrigerate. Garnish with chopped fresh cilantro and serve on bread for sandwich, in pita as filling, or eat cold on a bed of shredded lettuce.


Tuna Salad
Ingredients
* 2 6.5-oz cans light water-packed tuna
* 1 medium apple, diced
* 2 stalks celery, sliced
* 1/4 cup fat-free plain yogurt
* 1 Tbsp low-fat or fat-free mayonnaise
* 2 tsp lemon juice
* 1/8 tsp salt

Instructions
Stir together yogurt, mayonnaise, lemon juice, and salt until completely combined. Drain tuna and add along with apple and celery and stir to coat. Cover and refrigerate. Serve on a bed of lettuce or use as sandwich or pita filling.

Egg Salad
Ingredients
* 8 large, whole eggs
* 1 stalk celery, sliced
* 1/3 cup green onions, diced
* 1/3 cup red pepper, diced
* 1/4 cup fat-free sour cream
* 1 Tbsp low-fat or fat-free mayonnaise
* 1 tsp Dijon-style mustard
* 1/8 tsp salt
* 1/8 tsp pepper

Instructions
Let eggs sit out to room temperature, or run gently under hot water to warm. Place in a single layer in a saute or frying pan, covered by about 1 to 1 ½ inches with water. Bring to a rapid boil over high heat. Immediately remove from heat, cover, and let sit 17 minutes, then drain and submerge in ice water 10 minutes or until completely cooled before peeling. Slice eggs, discarding 4 of the egg yolks, then chop to small pieces. In separate bowl, combine sour cream, mayo, mustard, salt, and pepper, then stir in chopped eggs, celery, green onions, and red pepper. Cover and refrigerate. Serve in sandwiches or as a cold side to barbequed chicken, grilled meat, or hamburgers.