OMG, 2 more days til I move… and needless to say my life (and kitchen) is turned upside down right now! Thank heavens for friends who love to be creative in the kitchen. I already shared one guest post with the delicious BLT egg here is another… the lovely Karen @themrskray was probably one of the very first few accounts I followed on instagram, I remember going to her page and thinking wow what beautiful pictures..and her page continues to look beautiful! Karen runs the blog my skinny sweet tooth and she has some amazing recipes there, all which are weight watcher friendly! You can also follow Karen on Facebook and Pinterest .. Thank you for sharing your recipe for all to enjoy… I will leave this in Karen’s hands now… 🙂

I often ask myself, “How can something so simple be so gosh darn delicious?”

Well, if you live around or shop at a Kroger, then you’ll know exactly what I’m talking about. In their deli, they have a chicken salad that is just out-of-this-world. It’s sweet, creamy, crunchy, tangy … all things that make up a fantastic chicken salad. Several people at work bring it by the tubs and have it for lunch. It’s that awesome. Yep, it’s the …

Derby City Chicken Salad.

Of course, I had to put my spin on it and try to make it healthier and lower in points.  Not only did I succeed, but the flavors are ON POINT! I love this lightened-up version and don’t think I’ll need to make a Kroger run anytime soon.


Derby city chicken salad (lightened up)

My skinny sweet tooth
2-4PP, 2 SP blue & purple, 4 SP green/ per serving (each serving approx 5.5oz)
Prep Time 35 mins
Cook Time 4 hrs
Total Time 4 hrs 35 mins
Course Salad
Servings 6


  • 2 large chicken breast cooked**, shredded*** (about 14oz)
  • 3/4 C + 2Tbsp nonfat greek yogurt
  • 2 Tbsp mayo
  • 1 scallion/green onion chopped
  • 1/2 Cup apple diced (I use granny smith … could also use celery)
  • 1 Cup grapes halved
  • 1/4 Cup 30g walnuts, chopped or pieces.
  • salt & pepper to taste.


  • *you could omit the mayo for a 1pp difference per serving, but I love the flavor it adds.
  • **Preheat the oven to 385°F. Take two sheets of parchment paper and place a chicken breast onto each piece. Add salt and pepper. Bring up the long ends of parchment and roll down. Then, fold in the two sides and tuck under the bottom. Place onto a baking sheet and bake for 20-25 min. Turn off the heat and let them sit in the oven for 10 minutes. Take out of the oven and allow to cool.
  • ***To get the texture of the original derby chicken chicken salad, place cooked chicken breast into the bowl of a stand mixer with a paddle attachment. Turn on medium and you’ll have perfectly shredded chicken in seconds!
  • • In the mixing bowl with the shredded chicken, add the greek yogurt and mayo. Turn on low and mix until incorporated.
  • • Add salt and pepper to taste.
  • • Using a spatula or spoon, gently mix in the apples, grapes, walnuts and scallions until everything is combined.
  • • Store in the fridge for 4-6 hours so all the flavors can marry and become awesome.
  • • Enjoy on a croissant, sliced apples, triscuit crackers, baked potato, or as is! Oh, the possibilities! Makes 6 servings at 2-4 personal points, 2 SP freestyle blue & purple, 4 SP green or 5 points plus each, each serving approx 5.5oz





  1. Angela Medina Reply

    What is portion size for each serving for your Derby City chicken salad

    • Drizzle Reply

      Hi there, that is actually not my recipe, I had someone guest post that one.. I am pretty sure it says how many cups it makes and the WW points on the post, you can also follow the link to Karen’s blog, she made the recipe 🙂

  2. Nichole Horvath Reply

    I absolutely loved this recipe, although I did make some variations…instead of walnuts I used almond slivers, I added 1/4 C of a sweet onion, and some garlic pepper for to taste. I’m thinking of adding a few dehydrated cranberries to my sandwich wrap for a little holiday flair! ? Love your site!

    • Drizzle Reply

      Thank you! 🙂 Your substitutions sound awesome.. Happy Holidays 🙂

  3. Can you use canned chicken breast? Also would light mayo be ok instead of regular?

    • Drizzle Reply

      If you like canned chicken sure, I’m just not a fan of it.. and yes light mayo is okay 🙂

  4. Sherry Neumeister Reply

    i have made this for years the mayo way. I made yours for the first time today it is amazing!!!!! Thank you so much!!!

    • Drizzle Reply

      So glad you enjoyed it, I can’t take credit for the recipe, it was shared by the lovely Karen at 🙂

  5. I shredded the chicken with my stand mixer! I was skeptical but it was so awesome!!!!! This is the quickest I have ever shredded chicken and it was perfection! Oh and family loved the chicken salad.

    • Drizzle Reply

      Awesome, glad it was enjoyed! I have seen others do that but yet to try it myself.. I will be sure to thanks

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  7. This is really delicious! Thank you for an awesome recipe It’s definitely one I will be making over and over 🙂

    • Drizzle Reply

      Hi Nicole so glad you enjoyed it, I was thankful that a fellow blogger shared it on my page 🙂

  8. Alicia Donohue Reply

    Is the parchment paper covering the chicken or just a place for the chicken to sit on? I’m confused with why you’re rolling it down and tucking it? I can’t wait to try this for lunch this week!

    • Drizzle Reply

      To my understanding it is covering it, it was a shared recipe from a fellow blogger

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