How to make PowerChicken Salad
Prep
time: 15 minutes | Cook time: 20 minutes| Serves 1
¼ c. Greek yogurt
1 tbsp. light mayo
1 tbsp. Dijon mustard
¼ tsp. garlic powder
¼ tsp. Herbs de Provence
½ a medium red onion, and diced small
½ c. shelled edamame, cooked and cooled
6 oz. canned chicken breast meat
Salt and pepper, to taste
toasted pepitas
1 tbsp. light mayo
1 tbsp. Dijon mustard
¼ tsp. garlic powder
¼ tsp. Herbs de Provence
½ a medium red onion, and diced small
½ c. shelled edamame, cooked and cooled
6 oz. canned chicken breast meat
Salt and pepper, to taste
toasted pepitas
1. Combine Greek yogurt, mayo, mustard, garlic
powder, and herbs in
a mixing dish. Thoroughly combine.
a mixing dish. Thoroughly combine.
2. Toss in the red onion, edamame, and chicken
flesh until completely
combined and fully covered. Season with salt and pepper to taste.
combined and fully covered. Season with salt and pepper to taste.
3. 1 hour before serving, place in the
refrigerator. When ready to
serve, heat a small pan on the stove without adding any oil. Toast the
pepitas until they are aromatic (about 1-2 minutes).
serve, heat a small pan on the stove without adding any oil. Toast the
pepitas until they are aromatic (about 1-2 minutes).
4. Serve the salad with jicama slices or
high-fiber crackers and a
sprinkle of pepitas.
sprinkle of pepitas.
Per
Serving:
Calories: 312 ;Protein: 22.3 g; Fiber: 3.3 g; Net Carbohydrates: 2.6 g ;Sugar Alcohol: 3.8 g ;Fat: 11.6 g ;Sodium: 382.7 mg; Carbohydrates: 33 g ;Sugar: 4.3 g
Calories: 312 ;Protein: 22.3 g; Fiber: 3.3 g; Net Carbohydrates: 2.6 g ;Sugar Alcohol: 3.8 g ;Fat: 11.6 g ;Sodium: 382.7 mg; Carbohydrates: 33 g ;Sugar: 4.3 g
