The Greek Yogurt Trick
Replacing half the mayo with Greek yogurt cuts calories while adding a pleasant tang and extra protein. You won't taste the difference — you'll only notice the salad feels lighter.
Ingredients
- 2 cans (12.5 oz each) chunk chicken breast, drained
- 12 oz rotini or penne pasta
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tbsp Dijon mustard
- 1 cup celery, diced
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely diced
- 1 cup frozen peas, thawed
- 2 tbsp fresh dill or parsley, salt and pepper
Instructions
-
1
Cook pasta. Boil rotini in salted water until al dente (1–2 minutes less than package). Drain and rinse under cold water until completely cool.
-
2
Make the dressing. Whisk together mayo, Greek yogurt, Dijon mustard, ½ tsp salt, and ¼ tsp black pepper in a large bowl.
-
3
Combine. Add cooled pasta, drained/shredded chicken, celery, bell pepper, red onion, and peas. Toss until evenly coated.
-
4
Chill and serve. Cover and refrigerate at least 30 minutes (or up to 3 days). Stir in fresh dill before serving. Add a splash of milk if it thickens overnight.
Pro Tips
- ✅ Cook pasta al dente — it will absorb dressing and soften as it chills.
- ✅ Rinse pasta under cold water to stop cooking and prevent sticking.
- ✅ Can be made up to 3 days ahead — dressing actually improves overnight.
- ✅ Add a splash of milk or extra mayo if it gets too thick in the fridge.
380
Calories
24g
Protein
42g
Carbs
10g
Fat