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Fruity Fran (Chicken Salad Chick Dupe)

Part 16 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 Fruity Fran. Such a perfect traditional chicken salad but loaded with flavor bc of the sweet fruit! So good with crackers, a wrap, or toasted sandwich, or going at it with a fork is my go-to! 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 tsp onion powder 

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

3 celery stalks, finely minced

1/2 c red or green grapes, cut in half (can use a combo)

1 c red apple, chopped small (Honeycrisp & Fuji are my faves)

1/3 c canned (no sugar added) pineapple tidbits

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, celery, and fruit to the large bowl and stir well to combine. Makes about 7 cups. Store in the fridge, good for up to 5 days. 

Per cup

319cal/9fat/7carb/1fiber/6sugar/48protein

🍑Nourishment Breakdown

PROTEIN chicken, yogurt

FAT cream cheese 

FIBER some in celery

CARB/STARCH fruits 

xx, Meredith 🧡🍑

 

Fruity Fran (Chicken Salad Chick Dupe)

Meredith Mann
Calories

319

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
  • 3 celery stalks, finely minced
  • 1/2 c red or green grapes, cut in half (can use a combo)
  • 1 c red apple, chopped small (Honeycrisp & Fuji are my faves)
  • ⅓ c canned pineapple

Steps

  1. 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. 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, celery, and fruit to the large bowl and stir well to combine. Makes about 7 cups. Store in the fridge, good for up to 5 days. 
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3 comments

I love to use my stand mixer to shred chicken. I can put 2-3 breasts in bowl & use the paddle attachment.
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thepeachiespoon replied:
Thanks for sharing!

Olivia

How much is 1 serving

Courtnee

This looks AMAZING! Please keep doing this series! I make a different variation each week for mine and my husband’s lunches. I’ve made 4 of your dupe recipes, and haven’t tried one we didn’t like!

Katie Brooks

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