Part 19 of turning every Chicken Salad Chick favorite into a higher-protein and lower fat/calorie macro-friendly version you can make at home! You know I had to jump on this one with those cozy holiday spices. I knew it had to be delish and it is. 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 tsp dried thyme
1 tsp dried rosemary, crushed or chopped smaller
1/2 tsp dried sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
3 celery stalks, finely minced
1/2 c dried cranberries (used 50% less sugar)
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 cranberries to the large bowl and stir well to combine. Makes about 7 cups. Store in fridge; good for up to 5 days.
Per cup
323cal/9fat/11carb/4fiber/5sugar/48protein
🍑Nourishment Breakdown
PROTEIN chicken, yogurt
FAT cream cheese
FIBER some in celery and cranberries
CARB/STARCH cranberries
xx, Meredith 🧡🍑
