Part 9 of turning every Chicken Salad Chick favorite into a higher protein and lower fat/calorie macro-friendly version you can make at home! Up next is Buffalo Barclay. Perfect little kick to it 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 and I like this one with a cold crisp apple to balance the heat.
3-4 chicken breasts, cooked and shredded (about 3 lbs raw)
3 celery stalks, finely minced
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 celery salt
1/4 tsp black pepper
1 tsp salt
1/4 - 1/3 c franks hot wing sauce/hot sauce (depending on how hot you prefer)
1) If you haven’t already cooked your chicken - in a large stock pot, place in 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 your chicken is done and cooked through. To shred in a blender - place 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 bowl with all the seasonings and hot sauce. Stir or mix until completely smooth with no clumps. Add the chicken and celery 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
187cal/5fat/1carb/32protein
🍑Nourishment Breakdown
PROTEIN chicken, yogurt
FAT cream cheese
FIBER some in celery
CARB/STARCH none
xx, Meredith 🧡🍑
