Health knowledge made personal
Join this community!
› Share page:
Go
Search posts:

fall chicken salad

Posted Oct 25 2012 8:00am

I’m a little obsessed with chicken salads.

Ok, a lot obsessed.

The most recent obsession was inspired by a lunch from Clementine, a cute little cafe a few blocks away from my office. I love getting 2 or 3 of their fresh and seasonal salads from the deli case. Everything I’ve had has been great, and I had heard good things about the chicken salad on their fall menu. I never pass up chicken salad and this one did not disappoint.

As I was eating, I realized that there are reasons that restaurants and cafes have ridiculously delicious chicken salads:

  • Not as many veggies. I always try to cram in WAY too many veggies. There is something to be said about some veggies for crunch, but I usually overdo it.
  • Real Mayo. Not light, and definitely not fat-free. Sigh. Oh and lots of it never hurts.
  • Shredded chicken. It has to be shredded in my opinion, cubed chicken just isn’t the same.

I’m not really sure why I’m considering this a fall chicken salad (the apples?) but apples are a fall fruit and I’m finally ready to embrace fall so just go with it, ok?

In order to get the “lots of mayo” flavor without all of the calories, I used a combination of reduced-fat mayonnaise and greek yogurt which ended up being the perfect amount of each. The salad will last 3-4 days in the fridge – perfect for a week of lunches!

Nutrition Facts  

Fall Chicken Salad

by Emily Dingmann

Prep Time: 10 minutes

Keywords: entree salad sandwich gluten-free high protein low-carb soy-free sugar-free chicken fall

6035050

 

Ingredients (6 servings)

Instructions

Combine mayonnaise, yogurt, and seasonings.

Mix in celery, apple, green onion and chicken.

Serve in sandwiches, on greens or eat on its own!

Powered by Recipage

The post fall chicken salad appeared first on a nutritionist eats .

Post a comment
Write a comment:

Related Searches