I know what you’re thinking… chicken salad? “I thought chicken salad was a fat/calorie bomb!?”

Well, you’re right. It USUALLY is.

A 1/2 cup portion (golf ball size) of restaurant or store bought chicken salad contains ~400 calories and 30 grams of fat! What?! There’s NO reason for that. Especially when you consider that it’s basically just chicken breast and veggies. So what’s the killer? The mayo, the raisins or nuts and the skin from the chicken.

Any time I have extra chicken on hand I always like to make chicken salad (this works great for turkey too!). You can either shred your chicken in a crock pot, poach your chicken and shred it, or what I do… I roast chicken and save the leftovers to make my chicken salad or use any leftovers I might have from rotisserie chicken that I’ll get from the grocery store.

You can personalize this recipe however you’d like. You can use light mayo (or vegan mayo), greek yogurt, hummus or even mashed avocado to bind the salad. You can also throw any kind of veggies you want in there!

I like to either serve this in ½ an avocado, in a low carb pita or just as is!

Low Fat Chicken Salad

Serves: 1

Ingredients:

• 4 oz Boneless, Skinless chicken Breast

• 1 TBSP Light Mayonnaise

• 1 Tbsp Dried Cranberries

• 1 Stalk Celery, Diced

• 1/4 Red Onion, Diced

• 1 tsp Distilled White Vinegar

• Salt and Pepper, to taste

Directions:

1. Combine all ingredients in a bowl

2. Mix to combine

3. Serve at room temperature or chilled!

Nutrition Facts (per 1 serving): 215 Calories, 7 g Fat, 9 g Carbohydrate, 1 g Fiber