Sassy Scotty Chicken Salad (Chicken Salad Chick Dupe)

Part 11 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 so many of your favorites…Sassy Scotty. This one is still loaded with flavor but a perfect lunch prep to help you reach those feel-good health goals. So good with crackers, pita chips, a cold crisp apple, a wrap, or a toasted sandwich. My usual way is to go at it with a fork and have fruit on the side. The Original  Sassy Scotty recipe from the restaurant is 900 cal, 34g protein, and 82g fat per cup, and mine is 343 cal, 51g protein, and 12g fat. The taste is spot on and it’s such an easy one-bowl recipe. It’s a no-brainer. 

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

1/4 c bottled ranch dressing (used Bolthouse Farms)
 1 tsp onion powder
 1/4 tsp black pepper
 1 tsp salt

3 large ribs celery, finely diced 

1 bunch green onion, chopped small (light green and white part)

3 pieces cooked bacon, chopped small or crumbled 

1/3 c sharp cheddar cheese, shredded (shredding a block yourself tastes better)

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, Greek yogurt, and ranch dressing 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 1 cup as a serving.  Store in fridge; good for up to 5 days. 

per cup

343cal/12fat/2carb/51protein

🍑Nourishment Breakdown

PROTEIN chicken, Greek yogurt 

FAT cream cheese, bacon, cheese, ranch 

FIBER celery, onion 

CARB/STARCH none

xx, Meredith 🍑🧡

 

Sassy Scotty Chicken Salad (Chicken Salad Chick Dupe)

Meredith Mann

Calories

343

Category

Lunch

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

  • 1/4 c bottled ranch dressing (used Bolthouse Farms)

  • 1 tsp onion powder

  • 1/4 tsp black pepper

  • 1 tsp salt

  • 3 large ribs celery, finely diced 

  • 1 bunch green onion, chopped small (light green and white part)

  • 3 pieces cooked bacon, chopped small or crumbled 

  • 1/3 c sharp cheddar cheese, shredded (shredding a block yourself tastes better)

Steps

  1. 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. 2)To make the chicken salad, add softened cream cheese, Greek yogurt, and ranch dressing 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 1 cup as a serving.  Store in fridge; good for up to 5 days. 
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1 comment

Fabulous!!
———
thepeachiespoon replied:
Ahhhh! So glad

Anna

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