Part 12 of turning every Chicken Salad Chick favorite into a higher-protein, lower-fat, and calories are macro-friendly version you can make at home! Up next is Barbie-Q. Perfectly southern with a touch of sweetness. It’s so refreshing and perfect for a girl lunch anytime of the year. We all loved it! The guys actually did too, on a soft bun.
INGREDIENTS
- 3-4 chicken breasts, cooked and shredded (about 3 lbs raw) 1 1/2 c nonfat Greek yogurt or blended smooth cottage cheese
-
4 oz 1/3 less fat cream cheese, softened or whipped cream cheese works too
1 tsp onion powder -
1 tsp garlic powder
1/4 tsp black pepper - 1 tsp salt
- 1/2 c sugar-free or regular barbecue sauce (hickory smoked flavor, if you can find it)
STEPS
1)If you haven’t cooked your chicken, in a large stock pot place 3-4 chicken breasts and cover them with water. Just to cover them. Bring to a boil over high heat. Cover and turn down to low heat and cook covered on low for 15 min. Make sure it’s done and cooked through. To shred in blender, one breast at a time blend for 5 seconds or until shredded. Too long and you’ll have chicken baby food. It’s quick ha.
2)To make the chicken salad, add softened cream cheese and Greek yogurt to a large bowl with the bbq sauce, onion powder, garlic powder, salt, and pepper. Stir or mix until completely smooth with no clumps. Add the chicken to the large bowl and stir well to combine. Makes about 7 cups and I usually have about a cup and a half as a serving. Store in fridge, good for up to 5 days.
per cup with sf bbq sauce
293cal/9fat/3carb/1sugar/48protein
per cup with traditional bbq sauce sauce sauce
315cal/9fat/6carb/5sugar/48protein
🍑Nourishment Breakdown
PROTEIN chicken, yogurt
FAT cream cheese
FIBER none
CARB/STARCH none unless using a bbq sauce with sugar
xx, Meredith 🧡🍑
