Pumped Up Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1-2 large skinless, boneless chicken breast, diced2 large carrots, peeled and shredded3-4 cups of baby spinach, finely chopped4 green onions, greens and whites, diced1 heart of celery, diced1 box of Swanson's 99% fat free chicken stock (just for poaching the chicken, not for eating)2-3 sprigs of savory (thyme works well here too)3 teaspoons of kosher salt3 teaspoons of ground black pepper1/4-1/2 cup of mayonnaise (my kids and husband only eat regular mayo, feel free to swap regular with light)
In a large pan, pour in a box of chicken broth and add the savory sprigs. Heat over medium high heat.
While the stock is heating, dice the chicken breasts, trimming any fat away.
When the stock reaches temperature, toss in the salt and pepper, and then the chicken. Cook for 10 minutes or until chicken is cooked through. Stir occasionally to keep the chicken pieces from sticking to each other.
Peel and shred the carrots. Chop the celery and green onion, and finely chop the spinach.
Once the chicken is cooked through, transfer the chicken pieces to a separate bowl and allow to cool for a few minutes.
When the drained chicken has cooled down some, add the vegetables and toss. Allow the veggie/chicken mix to cool down further, then add the mayo and gently mix.
Store in the fridge to cool. My husband and kids loved this and didn't even really notice all the extra veggies in it.
Serving Size: Makes 6-8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARCASTIC_BARD.
While the stock is heating, dice the chicken breasts, trimming any fat away.
When the stock reaches temperature, toss in the salt and pepper, and then the chicken. Cook for 10 minutes or until chicken is cooked through. Stir occasionally to keep the chicken pieces from sticking to each other.
Peel and shred the carrots. Chop the celery and green onion, and finely chop the spinach.
Once the chicken is cooked through, transfer the chicken pieces to a separate bowl and allow to cool for a few minutes.
When the drained chicken has cooled down some, add the vegetables and toss. Allow the veggie/chicken mix to cool down further, then add the mayo and gently mix.
Store in the fridge to cool. My husband and kids loved this and didn't even really notice all the extra veggies in it.
Serving Size: Makes 6-8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SARCASTIC_BARD.
Nutritional Info Amount Per Serving
- Calories: 147.2
- Total Fat: 10.4 g
- Cholesterol: 26.3 mg
- Sodium: 160.3 mg
- Total Carbs: 4.6 g
- Dietary Fiber: 1.1 g
- Protein: 9.0 g
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