I made a huge batch of chicken salad for dinner tonight. I wanted something that would last all weekend. I don’t plan on doing much this weekend. (I always say that) but I feel like I’ve been go go go lately and I need something relaxing and calm. I just want to lay around the house, catch up on work, spend time with Grumples and maybe do a little painting. I’ll most likely prepare some more “all weekend” long meals to go in the fridge. This chicken salad was inspired by the broccoli salad Emilee and I made several times last week. We’ve been craving chicken salad for a long time, but the ones at the grocery store and restaurants aren’t that healthy. We wanted something light and healthy.
The salad was super yummy and incredibly filling. If you don’t like chicken, you can replace it with eggs or tuna.
Ingredients: 5 lbs boneless, skinless chicken breast, *1 cup light olive oil based mayonnaise, 1/2 tsp garlic powder, 2 tbsps apple cider vinegar, 2 packets stevia, 1 can chickpeas, drained, 2 cups purple grapes, 1/2 medium onion chopped.
You can cook up the chicken anyway you like. I love the taste of grilled chicken salad. I cooked up the chicken on the indoor grill and then placed the chicken in the freezer for 10 minutes to cool down.
After the chicken is cold, remove it from the freezer and dice it up.
In a mixing bowl, combine garlic powder, mayonnaise, apple cider vinegar, and stevia together.
Add the garbanzo beens, onions, and grapes to the bowl with the chicken.
Add the mayonnaise sauce to the bowl with the other ingredients.
Mix well! The longer you refrigerate, the thicker and more flavorful the chicken salad will be.
You can add the chicken salad to a wrap. Emilee added hers to a gluten free tortilla.
I added mine to fresh arugula with almonds, sweet potato fries and pumpkin seeds.
You can top whole grain crackers for an afternoon snack with chicken salad as well.
Recipe makes 13 servings. Serving size: 3/4 cup
Per Serving 141 calories, 7 g carbs, 6 g fat, 13 g protein, 1 g fiber, 2 g sugar
Linda @ Fit Fed and Happy says
I kinda miss beans and legumes ever since adopting the paleo keto diet. Any way I can modify the recipe? 🙂
ERIN says
If you use plain greek yogurt instead of mayonnaise it’ll be even lighter!
Jelka Lepever says
Looks delicious!
Love,
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Katie French says
I never thought about putting beans in my chicken salad… Good idea! I use regular greek yogurt with lemon juice and garlic powder for my dressing 🙂 Looks good!
Katie says
Have you been to Toast in Dilworth yet? I was apprehensive about ordering chicken salad (comes on a salad), but asked them first if its very “mayoey” – turns out, not at all. I was so pleasantly suprised when it was mostly CHICKEN – which some places don’t understand as the main ingredient in CHICKEN salad! Highly recommended.
Tori Swofford says
I just made this recipe and it is ahh-mazing!! Thank you so much for sharing :). I will definitely be making this again. You have truly been an inspiration on my weight loss journey. Thank you again!
Claire says
Just made this, tastes so good in a sandwich!
Aubry says
Just made this for my lunches this week sans chick peas, its a great recipe especially with the use of stevia instead of white sugar. You are awesome!
Nina says
This was soooo good :))