Power up for the next day. This is not your traditional chicken salad. Add a little Dijon mustard, edamame, and peptitas and you have yourself a Power Chicken Salad! Serve it on high-fiber crackers or try it on jicama! You’ll be ready to go with this quick and easy recipe.
Serving Size: 2 oz. # Servings: 4
¼ c. Greek yogurt
1 tbsp. light mayo
1 tbsp. Dijon mustard
¼ tsp. garlic powder
¼ tsp. Herbs de Provence
½ a medium red onion, diced small
½ c. shelled edamame, cooked and cooled
6 oz. canned chicken breast meat (or 6 oz. shredded chicken breast)
Salt and pepper, to taste
Toasted pepitas (shelled pumpkin seeds)
Optional: 1 medium jicama, cut into rectangular slices
In a bowl, combine Greek yogurt, mayo, mustard, garlic powder and herbs. Mix thoroughly.
Add red onion, edamame and chicken meat and toss together until well mixed and thoroughly coated. Add salt and pepper, to taste.
Refrigerate 1 hour before serving. When ready to serve, heat a small skillet on the stove but do not put any oil in it. Add pepitas and toast until slightly fragrant (about 1-2 minutes).
Sprinkle pepitas onto finished salad and serve on jicama slices or high-fiber crackers.
Serve-with Suggestion: Veggie crudites
Nutrition Info (Without Jicama) Serving size = 2 oz. 150 calories, 6g fat, 253 mg sodium, 5g carbs, 1g sugars, 0g fiber, 18g protein