Like many summer favorites, chicken salad has all the makings of a refreshing, light meal . . . except for all that mayonnaise.
An easy way to lighten it up is to switch it out for our favorite creamy substitute, nonfat plain Greek yogurt. We also opted to grill the chicken, a simple way to pump up flavor while adding virtually no fat.
For this recipe, we freshened up our salad by adding some berbere, an Ethiopian spice blend that can feature any number of seasonings, but often includes ginger, cardamom, garlic, cumin and chiles. If you can't find it or if you prefer something a little more tame, switch it out for another spice blend, such as curry powder or Italian seasoning.
For even more flavor and some textural contrast, we added chopped Peppadew peppers. You usually can find these alongside the olives at the grocer. Cherry peppers also would work. After some chopped fennel bulb, a handful of toasted almonds and some grapes, we were finished.
We like to serve this salad stuffed in whole wheat pita pockets with salad greens, but you also could spoon it over a bed of greens.