We enjoy cooking together, and I admit that Rick is a much better chopper! One of our favorite lunch foods is chicken salad; it’s a great use for leftover chicken as everyone knows, right? Also it’s low in carbs and has a good combo of protein and veggies in our version. (The amount of chicken I’m giving is based on leftover roast chicken; you can start fresh and cook your own chicken if you prefer.)
Rick’s Chicken Salad
- Approx. 2 cups of cooked chicken shredded; (we use the whole leftover chicken breast as we both prefer dark meat so usually the breast is left over)
- carrots diced (last time we used 2 carrots)
- celery, diced (3 stalks)
- 1/3 red onion, diced
- 6-7 roasted or raw almonds, chopped fine
- 3-4 Tbsps. light mayonnaise
- 1-2 Tbsp. Mustard (last time, whole seed Dijon)
- 1Tbsp. Pickle relish
- Juice of 1/2 lime
- Lemon pepper (salt free) to taste
- Dash of Cayenne pepper (or drop in Siracha- our new found favorite)
- Optional; 3-4 Tbsp. apple, skin on, diced; your choice; (we are lucky to have an apple tree and use those when in season or get what’s featured at the Farmer’s Market)
A Variation: Susan’s Chicken Salad Sauce (a bit more Indian/Mediterranean spice mix)
First mix the sauce:
- 3-4 Tbsp. light mayonnaise or 1/4 cup light mayo and 1/4 cup Greek plain yogurt (if dairy is not a problem)
- Juice of 1/2 lemon (more or less, depending on your taste – lemon to me is a necessity)
- 1 tsp. White wine vinegar
- 1 Tbsp. mustard any type you like (Dijon or whole seed; I also like Snug Harbor * mustard)
- 1/4 tsp. cumin
- 1/2 tsp. curry powder and/or turmeric
- Salt-free spice mix like Mrs. Dash’s
- Ground pepper to taste
As I’ve said before, use the amounts you like, but these proportions work well.
Combine all ingredients into a bowl, and mix well.
Serve on lettuce leaves and/or whole grain toast; depending on your carb situation.
We really like eating our lunch al fresco under the apple tree in the back yard.