Part 14 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 super requested Dixie Chick. 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
1/2 c sweet onion, finely minced (used a Vidalia)
1 tsp onion 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 stockpot, 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 a blender, one breast at a time, and 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 minced onion. 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. Store in fridge, good for up to 5 days.
Per cup
301cal/9fat/2carb/48protein
🍑Nourishment Breakdown
PROTEIN: chicken, yogurt
FAT: cream cheese
FIBER: some in celery, onion
CARB/STARCH: none
xx, Meredith 🧡🍑
1 comment
Thank you so much!