Chicken salad is one of my favorite lunch time meals. I usually pair it with a whole wheat wrap, whole wheat bread, on a salad, or even some type of crackers. Typical chicken salad is usually made with loads of mayonnaise, adding lots of extra fat. In this recipe, the mayonnaise is mainly replaced with plain greek yogurt to give less fat and more protein for a super filling lunch!
Why chicken? Chicken is a great source of protein, low in carbohydrates, and one of the lowest in fat animal sources of protein.
Why greek yogurt? Greek yogurt is packed with protein, low in fat, low in carbohydrates, and high in calcium and cobalamin.
The Recipe
Servings: 2
Prep time: 2 minutes
Cook time: 20 minutes (if cooking the chicken)/ 5 minutes if not
Total time: 22 minutes when cooking chicken/7 minutes if not
The Ingredients
1 chicken breast, shredded (you can also use one can of canned chicken)
1/2 avocado (optional)
1/2 tsp garlic powder
1/2 tsp pepper
1/2 lime (or 1 tbsp lime juice)
2 tbsp light mayonnaise
1/4 cup plain greek yogurt
Optional: chopped celery, dried cranberries, apple chunks, pecans, or whatever you want to mix in!
Directions
If using raw or frozen chicken, cook chicken completely (until internal temperature of 165 degrees F)
Let cool, then shred chicken with fingers or two forks (I prefer using fingers)
Add all ingredients (and chosen optional ingredients) together in a medium sized mixing bowl
Mix everything together
Refrigerate for 20-30 minutes before eating to let flavors blend and chill together
Serve however you choose!
Recipe Costing
The total cost of this recipe is $2.97 when using raw chicken and avocado. The recipe without the avocado is $2.48 and using canned chicken instead of raw with avocado is about $2.76 for two servings!
This is the nutrition facts for the chicken salad with the avocado added, but you can always make it without!
コメント