You all loved the lightened up copycat recipe of the Jalepeno Holly chicken salad and Lauren’s Lemon Basil 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 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
- 1/4 tsp black pepper
- 1 tsp salt
- 3 large ribs celery, finely diced
- 4 pieces cooked bacon, chopped small or crumbled
- 1 c fresh pineapple (chopped small) or 1/2 c canned (no sugar added) pineapple tidbits
- 1/3 c pickled jalapeños, sliced and chopped small
- 1 T Jalapeno juice (optional)
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 the onion 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.
MACROS PER 1 CUP:
216cal/6fat/4carb/0fiber/3sugar/33protein
🍑Nourishment Breakdown
PROTEIN chicken, Greek yogurt
FAT cream cheese, bacon
FIBER celery but not much
CARB/STARCH some in pineapple
