About Vera:

Hi! Thanks for visiting "Lady and the Blog". I would love for you to learn a little more about me and my family! Hope you enjoy your visit!

Inside The Kitchen: Reduced Fat Chicken Salad

20120522-172827.jpg

I  know I’ve done one of these before … but this chicken salad recipe is TOTALLY different! Ok… maybe not TOTALLY different. But the other one had beans and sun dried tomatoes – there is a slight variation. 🙂 Besides, I LOVE this chicken salad recipe. I ate this A LOT while I was trying to lose weight after having my first child. And lately, I’ve been craving this salad like I’m pregnant (no, I’m not pregnant). So, yesterday I ran out to pick up the ingredients.

Now, I will say this… it’s a pricey salad. If you don’t already own all of these ingredients it can really add up. BUT I eat this 4 times so I suppose if you break it down like that it’s not as expensive as one would think.

Let’s get started.

20120522-172840.jpg

Ingredients:

  • Pre-roasted chicken from supermarket (much easier this way folks)
  • 2 stalks of celery
  • handful of black olives (or green if you like then)
  • 1 roasted pepper
  • diced baby carrots – however many you’d like. I think I put about 10 or so. I don’t measure when I cook if you haven’t noticed.
  • Get your microplane out folks!! 2 garlic cloves and about 1/10th of a yellow onion. Through the zester it’s probably about 2 tablespoons of liquid. (does this make sense)
  • 1/4 cup of reduced fat mayo
  • 2 tablespoons of Grey Poupon seeded mustard
  • 1 tablespoon of red wine vinegar
  • juice of 1/2 lemon
  • salt and pepper to taste
  • (I dont add tomatoes – but if you have any on hand go ahead!)

20120522-172835.jpg

Honestly, I dont have time to brush my teeth – forget about prepping and then roasting a chicken. PLEASE! Get one already done and do yourself a favor. Dice up the rest of the ingredients. Throw it all in a bowl and mix.

If it’s not saucy enough… consider adding a few more tablespoons of reduced fat mayo. Some other people I know add sour cream instead – but I haven’t tried that yet.

20120522-172845.jpg

I serve it with a toasted crumpet (I just love crumpets) and a few more olives for good measure. 🙂

Looking for more Inside the Kitchen posts? Click here.

 

Leave a Reply

Share

Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of LadyAndTheBlog.com. She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.

Comments

  1. I don’t eat chicken but I am so trying this with tuna.

  2. This sounds and looks amazing. I’ve been really stuck in a rut lately when it comes to recipes. Thanks!

  3. This looks delicious! Put the chicken salad in spinach wraps and it’s a great friends-over-for-lunch treat.

  4. Oh my, I haven’t eaten yet today & this is just pure torture. I’m heading to the grocery store tomorrow & may just need to pick up the ingredients to make this. Minus the celery though. Thank you for sharing Vera!

  5. my mouth is watering right now, thankyouverymuch.

  6. Sounds delicious! Sometimes I use greek yogurt and some mustard instead of mayo when I make chicken salad.

    this post is an entry to your $50 Visa Gift Card giveaway

Comments are closed.