|11-24-2013, 05:57 PM||#2|
Join Date: Nov 2011
Location: Central NJ
Stats: 159/153/125 - 5'3"
WOE: Ah Ah Ah Ah Stayin' Alive, Stayin' Alive.
Mine's pretty good, but I don't really measure anything. So take that with a grain of salt if you will.
Chicken breast (1 for 1 serving, 2 for 2, etc)
Mayo or cream cheese (CC is a bit denser, more bang for your buck)
Seasonings: sea salt, garlic powder, dried basil, smoked paprika (yes, smoked)
Boil chicken breasts until fully cooked and starting to 'shred' (or cook in the crockpot, but that takes longer)
Mash chicken with a fork.
Add mayo or cream cheese, however much needed so chicken is not dry.
Add some sea salt, a bit of garlic powder, basil and a generous shake of smoked paprika.
Shedding for the Wedding! 8-15-15
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|11-24-2013, 06:11 PM||#3|
Senior LCF Member
Join Date: Sep 2013
Stats: 135.5/128.5/128 5'9"
WOE: Lower carb/ More fat
Start Date: Sept. 2013
I don't know if it might qualify as awesome, but my chicken salad is super simple and yet yummy. I buy chicken tenders and sauté/brown them in either bacon grease or a mix of coconut oil and butter and then cube them. For each 2/3cup of cubed chicken I add 1tbs of mayo and two good shakes of curry powder. I serve this over one cup of mixed lettuces and top with 2 slices of crumbled bacon. Nom, Nom, Nom. My plan is to add a few blueberries when I feel comfortable adding a few more carbs, and/or adding a couple of walnuts or pecans in time as well. But for now this simple and yet delicious chick salad satisfies me while keeping me on plan.
Last edited by LolaGetz; 11-24-2013 at 06:14 PM..
|11-24-2013, 06:17 PM||#4|
Senior LCF Member
Join Date: Jul 2013
Location: Eastern North Carolina
Start Date: 7/23/13, Restart 9/17/14
I usually roast a chicken every week or so and end up using some of it for chicken salad. I also "eyeball" my measurements, so you'll just have to trust your gut ... and pardon my corny puns
2-3 cups Shredded chicken (use two forks to do this - I'm strange and prefer the texture of shredded chicken to cubed in my chicken salad)
Mayo! Lots of Mayo!
2 Tablespoon cheap yellow mustard
2-3 ribs of celery, sloppily diced ('cause it's not laziness, it's EFFICIENCY)
optional add ins:
1-2 hard boiled eggs
chopped green onion (more bang for your low-carb buck than other onions)
Someone had a good idea to stuff HB eggs with chicken salad for lunch. I'll also use a hollowed cucumber or celery sticks, though a fork is always an acceptable vehicle.
|11-24-2013, 06:57 PM||#5|
Join Date: Jun 2002
Start Date: which time?
Here's one I found a couple of years ago. Quickly became our favorite; Serves 6-8
1/2 cup mayonnaise
2 Tbsp honey Dijon mustard
1/4 tsp pepper
2 cups, cubed rotisserie chicken
1 cup (4 oz) shredded Swiss cheese
1/2 cup chopped celery
1/2 cup dried cranberries (I either use 1/4 cup or leave them out)
1/4 cup chopped walnuts (I've used sliced almonds too)
1/2 tsp dried parsley
Even the DD who is picky, picky loved this. She just asked us not to tell her what was in it!!
|11-25-2013, 11:30 AM||#7|
Way too much time on my hands!
Join Date: Jun 2002
Location: living the SLO life
4 cups diced poached chicken, recipe follows
1 stalk celery, cut into 1/4-inch dice
4 scallions, trimmed and thinly sliced or 1/4 cup sweet onion cut into 1/4-inch dice
1 1/2 teaspoons finely chopped fresh tarragon or fresh dill
2 tablespoons finely chopped parsley
1 cup prepared or homemade mayonnaise
2 teaspoons strained freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons kosher salt
Freshly ground black pepper
In a mixing bowl, toss together the chicken, celery, scallions and herbs. Set aside.
In a small bowl, whisk together the mayonnaise, lemon juice, mustard, salt and pepper to taste. Add to the chicken and mix gently until combined. Refrigerate until ready to serve