Classic Carol Chicken Salad (Chicken Salad Chick Dupe)

Part 10 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 the most requested Classic Carol. Such a perfect traditional chicken salad but loaded with flavor. So good with crackers, a wrap or toasted sandwich, or go at it with a fork. Yay for a lightened up easy lunch prep for the week. 

 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

3 T ranch seasoning 

1/4 tsp celery seed

1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp salt

3 celery stalks, finely minced

 

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 bowl with all the seasonings. 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

296cal/9fat/1carb/48protein 

🍑Nourishment Breakdown

PROTEIN chicken, yogurt

FAT cream cheese 

FIBER some in celery

CARB/STARCH none

xx, Meredith 🧡🍑