Part 18 of turning every Chicken Salad Chick favorite into a higher-protein and lower fat/calorie macro-friendly version you can make at home! Up next is limited time Pam’s Parm and one so many wish would come back to the menu more often so let’s make it at home. So loaded with flavor and this is a new fave for me. So good with crackers, a wrap or toasted sandwich, or go at it with a fork. I’ve even added croutons on top for a fun crunch. Yay for a lightened up easy lunch prep for the week. Loaded with flavor!
STEPS
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 c grated or finely shredded Parmesan cheese
1/4 c Caesar dressing (used bolthouse farms)
1 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
INGREDIENTS
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 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, Greek yogurt, dressing, and cheese to a bowl with all the seasonings. Stir or mix until completely smooth with no clumps. Add the chicken to the large bowl and stir well to combine. Makes about 7 cups. Store in fridge; good for up to 5 days.
Per cup
371cal/14fat/3carb/63protein
🍑Nourishment Breakdown
PROTEIN: chicken, yogurt, some in parm
FAT cream cheese, some in parm
FIBER none
CARB/STARCH none
xx, Meredith 🧡🍑
