You all loved the lightened up copycat recipe of the Jalepeno Holly chicken salad I shared and this was the next most requested flavor. It’s so refreshing and perfect for a girl lunch anytime of the year. We all loved it! The guys actually did too ha.
INGREDIENTS
3-4 chicken breasts, cooked and shredded (about 3 lbs raw)
1 c nonfat Greek yogurt or blended smooth cottage cheese
4 oz 1/3 less fat cream cheese, softened
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1 tsp salt
3 large ribs celery, finely diced
1/4 c fresh basil, finely chopped
3 T lemon juice + 2 tsp rind
1/3 c cup finely diced pecans
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 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 the onion powder, garlic powder, salt, and pepper. Stir or mix until completely smooth with no clumps. Add all the rest of the ingredients to the large bowl and stir well to combine. Makes 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
224cal/9fat/2carb/1fiber/32protein
🍑Nourishment Breakdown
PROTEIN chicken, Greek yogurt
FAT cream cheese, pecans
FIBER celery but not much
CARB/STARCH none
xx, Meredith 🍑🧡