Chicken Salad is another great way to use leftover chicken! Who doesn't love a yummy chicken salad recipe? I know I do!
What makes this chicken salad so special? Poultry seasoning! It really makes a difference in overall flavor and makes it so yummy! I also added chopped walnuts for added crunch along with the celery. Serve it as a lettuce wrap or on two Cali'flour Flatbreads! The flatbreads make wonderful sandwiches! Two Flatbreads count as ⅓ Lean and 2 Greens on the 5 and 1 plan. This is where I get them:
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Chicken Salad
Ingredients:
10.5 ounces cooked chicken, cubed or shredded (1 ⅞ Leaner)
½ cup celery, chopped (1 Green)
¼ cup plain low fat Greek yogurt (⅛ Leaner)
3 tbsp light mayonnaise (2 Healthy Fats)
2 tsp dijon mustard (2 Condiments)
¼ tsp salt (1 Condiment)
¼ tsp black pepper (½ Condiment)
¼ tsp onion powder (½ Condiment)
½ tsp poultry seasoning (1 Condiment)
1 ounce walnuts, chopped (2 Optional Snacks)
Directions:
Combine chicken and celery in a large bowl.
Add Greek yogurt, mayonnaise, dijon mustard, salt, pepper, onion powder, and poultry seasoning, stirring until combined.
Stir in walnuts. Enjoy!
Makes 2 Servings
Each serving provides
1 Leaner, ½ of a Green, 2 ½ Condiments, 1 Healthy Fat, and 1 Optional Snack
(Still need 2 ½ Greens more)
If using two Cali'flour Flatbreads, divide the entire recipe into 3 Servings instead of 2 Servings. Each serving would give you ⅔ Leaner. The two Cali'flour Flatbreads count as ⅓ Lean and 2 Greens.
