Talk about an easy lunch prep. Two ingredients and you could even use a rotisserie chicken in a pinch. Full of flavor and protein. Also super light so we love serving with tortilla chips as a dip for the fats and carb/starch to make it a filling meal. Hope you love this one.
INGREDIENTS
4 - chicken breasts, cooked and shredded or chopped
1 - 16 oz container of spinach dip (used Trader Joe’s spinach & kale dip)
STEPS
1)If you haven’t cooked your chicken, in a large stock pot, place 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 cooking 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 all ingredients to a large bowl and stir well.
3)Store in the fridge. Makes about 6 cups
per 1 cup
250cal/6fat/5carb/2fiber/35protein
🍑Nourishment Breakdown
PROTEIN chicken
FAT not much
FIBER small amt in spinach
CARB/STARCH none
xx, Meredith🍑🧡