Chicken Salad

Written By Hannah Williams

I feel like I always forget about chicken salad…then I have it, and am like WHY DON’T I HAVE THIS ALL THE TIME?!?!?!

Maybe in my head I’m like…the mayo. But it doesn’t have to be crazy high in calories if you don’t make it that way. So…here we go. With a rotisserie chicken - chicken salad recipe that has actually been on repeat for 2 weeks now. Because it’s easy, it’s delicious, and you can make Sammies, add it to a salad, just have it in a bowl with some pretzel chips or crackers…it’s perfect.

Ingredients:

  • 1 small rotisserie chicken (the one I got was from Star Market - it was an Open Nature organic rotisserie chicken) - yielded about 19oz of chicken (543g).

  • 206g Hellmann’s light mayo

  • 100g FAGE 0% Greek Yogurt

  • 2 medium celery stalks (chopped up - I prefer a tiny chop instead of chunks - but that’s up to your preference)

  • 3t Dijon mustard

  • 40g Red Onion chopped fine (you can also use 2-3 scallions chopped if you prefer - this is also delicious!)

  • S&P to taste (I use a seasoned salt here - but that’s just because my sister gave me some for Christmas - regular sea salt is perfectly fine) - you can also chop or add some herbs here too if you want!

Instructions:

  • Break down that bird. Shred all the chicken from the carcass (sorry…but that’s what it is lol) into a mixing bowl - I remove all the skin so it’s not in the salad. I put it in the fridge to fully cool before adding the other ingredients if it’s still hot straight from the market.

  • Add the rest of the ingredients into the mixing bowl and mix until fully blended. Add more mayo or yogurt until you reach desired consistency.

THAT’S IT FRIENDS!!!

ENTERING IT INTO MACROSFIRST

  • Create this as a recipe - when you are making the chicken salad - weigh out each ingredient as you add it and just make note on a piece of paper.

    • to do this - I put the mixing bowl on the kitchen scale, and then zero it out. Add the chicken, note the weight, zero it out, add the mayo, note the weight, zero it out, etc. for each ingredient. Once you have added everything in remove the mixing bowl, and put your Tupperware container on the scale, zero it out…then plop the chicken salad into the Tupperware, and it will give you the total weight of the chicken salad.

  • When you create a recipe - it will ask you for the NAME of the recipe (chicken salad), and the SERVINGS (this is where you put in the TOTAL weight of the chicken salad (for example…mine was 985g).

  • Then go to ingredients, and add them from the piece of paper where you wrote down each ingredient & weights. By entering the total weight, you are making it so that when you go to EAT the chicken salad, you can just enter the exact number of grams you are using that meal and it will automatically calculate the macros for you.

  • Once this is all set click the checkmark at the top right and you’re good to go!

MACROS FOR RECIPE LISTED ABOVE FOR A SERVING OF 150g OF CHICKEN SALAD:

PROTEIN: 25g

CARBS: 3g

FAT: 10g

CALORIES: 202

I added this to a sandwich with Canyon Bakehouse GF 7-grain bread and some greens and it was delicious! You can also put this on a bed of lettuce with some bell peppers, or make this part of a little snack plate (sometimes I have these for lunch) - with some grapes, chicken salad, carrots, hummus, pretzel chips, bell peppers, etc.

ENJOY!!  If you try it, tag me on IG @hannahj28 or comment below with how you made it your own!

Hannah Williams
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No-Cook Chicken Taco Bowl