Part 8 of turning every Chicken Salad Chick favorite into a macro-friendly version you can make at home! Up next is Olivia’s Old South. Perfectly southern with a touch of sweetness. It’s so refreshing and perfect for a girl lunch anytime of the year. We all loved it! The guys actually did too and I like this one with a cold crisp apple.
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
4 hard-boiled eggs, peeled and diced (used store bought and those are medium size eggs)
1/4 c sweet pickle relish
2 celery stalks, finely minced
3 T pickle juice or white vinegar
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 a blender - place one breast in at a time and 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 about 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
227cal/7fat/5carb/3sugar/35protein
🍑Nourishment Breakdown
PROTEIN chicken, yogurt, eggs
FAT cream cheese, egg yolks
FIBER celery
CARB/STARCH some in sweet relish
xx, Meredith 🧡🍑
