Pumped Up Chicken Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Pumped Up Chicken Salad calories by ingredient
Introduction
I came up with a chicken salad loaded with veggies that my kids will actually eat! I came up with a chicken salad loaded with veggies that my kids will actually eat!Number of Servings: 8
Ingredients
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1-2 large skinless, boneless chicken breast, diced
2 large carrots, peeled and shredded
3-4 cups of baby spinach, finely chopped
4 green onions, greens and whites, diced
1 heart of celery, diced
1 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 salt
3 teaspoons of ground black pepper
1/4-1/2 cup of mayonnaise (my kids and husband only eat regular mayo, feel free to swap regular with light)
Tips
Red peppers, kale, and diced radish seem to also work well in this dish. Try out whatever veggies work for you! If you have a kid who hates veggies or is a picky eater, chop the veggies pretty fine.
This tastes great as a filling in an 8" whole wheat tortilla (calories not included in recipe).
I wrote this recipe with a half cup of mayo, but I have made this with 1/4 cup as well. It depends on how much chicken/veggie mix you end up with.
Directions
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.