Raise your hand if you’ve ever made a great recipe, just to be left with an odd amount of ingredients that need to be used or kissed goodbye. Raise it high, and make me feel better, please. Though I hate to admit it, old Cliff and Melanie would just stuff unused items back in the fridge to find them later- unusable and wasted. THOSE DAYS ARE OVER. First, I hate the feeling that I’ve wasted food. Our ancestors would be so disappointed. Second, I consider it an indictment of my inability to turn on that “creative switch” in my brain to find a fun use. Third, we’ve need to tighten our belts financially, and putting these ingredients to good use allows us to stretch a dollar a bit more, while still eating unique meals.
This week, we found a deal at Sprouts for chicken, but only 3 chicken breasts…not an easy amount for a family of 2. Add a large container of Greek yogurt from a slow cooker meal several days earlier, portions of onions from salads from the week prior, and we had a perfect opportunity for a low-carb, lighter version of chicken salad. The chicken breast I used was quite large, so it was enough for 2 servings, but the recipe I’ll include here would also work for 2 small-medium breasts.
If you need a quick meal for two that still impresses, I hope you’ll reach for this one! Unless you avoid meat and animal products altogether, chicken salad is a great “go-to.” We all have versions we love (and my favorites will always include heavier ingredients), but I would rather lighten it up a bit and enjoy it more often.
Many chicken salad recipes include something unique…a specific type of fruit or nut. This includes a new favorite for us – dried cranberries and pecans. What is your “secret ingredient” in a favorite chicken salad?
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Let me know your thoughts if you try this recipe, and I hope you will enjoy it as much as we did!
Until next time, I hope you enjoy your #hearthhealthhappiness!
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