Chopped chicken salad recipe

Name: Chopped chicken salad
Prep time: 10 min
Yield: 2 servings
Ingredients: 1 cup chopped chicken; 2 cups chopped crunchy vegetables (carrots, celery, onion, mini peppers, cucumbers, radishes, etc.); ¼ cup edamame; ¼ cup chopped pickled, preserved or fermented vegetables (pickles, kim chi, pepperoncini, olives, etc.); 2 Tbsp plain low-fat Greek yogurt, light dressing or light mayonnaise

Rotisserie chicken is a great way to stretch your dollar. After first using it for dinner, the leftover chicken can be repurposed in many ways, including in this chopped chicken salad.

Chopped chicken salad

Prep Time 10 minutes

Servings 2 servings

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Ingredients

- 1 cup chopped chicken
- 2 cups chopped crunchy vegetables (carrots, celery, onion, mini peppers, cucumbers, radishes, etc.)
- ¼ cup edamame
- ¼ cup chopped pickled, preserved or fermented vegetables (pickles, kim chi, pepperoncini, olives, etc.)
- 2 Tbsp plain low-fat Greek yogurt, light dressing or light mayonnaise

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Preparation

Chop chicken and crunchy vegetables. If you have a manual vegetable chopper, use it (do not use an electric food processor—it will chop too fine).
Chop pickled vegetables.
Mix all chopped ingredients in a medium-sized bowl. Dress the salad and season with salt and pepper to taste. You can experiment with flavor by adding fresh or dried herbs (tarragon, parsley, dill) or spices (celery seed, coriander, cayenne pepper, curry powder).
Serve with lettuce cups or crackers.

Nutrition

(per serving)

161 Calories
4g Total Fat
1g Saturated Fat
283mg Sodium
62mg Cholesterol
5g Total Carbs
3g Fiber
2g Sugars
26g Protein
554mg Potassium

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Recipe Type:

Budget-friendly Lunch No-cook Quick easy

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