Part 13 of turning every Chicken Salad Chick favorite into a higher-protein, lower-fat & lower-calorie version you can make at home! This one launched this week, and I knew I had to make it happen asap. Love the pickles, and you can control the heat to your preference too by skipping or lessening the cayenne pepper.
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
2 T ranch seasoning
1 tsp cayenne pepper (less for less spicy)
1 tsp smoked paprika
1 tsp chili powder
1 tsp onion powder
1/4 tsp celery seed
1 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
1 T brown sugar substitute (or brown sugar)
3 celery stalks, finely minced
2 T dill pickle juice
1/2 c dill pickles, finely chopped
optional 1/4 tsp crushed red pepper (for extra spicy)
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 for 15 min. Make sure it’s done and cooked through. To shred in a 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, pickles, pickle juice, and brown sugar 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
298cal/9fat/1carb/48protein
🍑Nourishment Breakdown
PROTEIN: chicken, yogurt
FAT cream cheese
FIBER: some in celery, pickles
CARB/STARCH: none
xx, Meredith 🧡🍑
