Chicken for me is a post weight loss surgery go-to. A quick and easy way to get a lot of protein in. I love chicken salads and I'm always trying to change things up a bit to make them new and exciting.
This chicken salad variation was super yummy. I served it on a bed of mixed greens. It would also be great in a low carb tortilla wrap or just on it's own. The pimento dressing makes a great veggie dip too. Pimentos are a sweet pepper you know those little red things that are in the center of Spanish green olives. You find them in 2 oz & 4 oz. jars in the olive section.
Shelly's Pimento Chicken Salad
2 Rotisserie Chicken Breasts, chopped
1 Cucumber, diced
1 stalk Celery, sliced
1/4 of a Red Onion, diced
2 Green Onions, diced
1/2 cup Frozen Peas, steamed & chilled
2 Tablespoons Pine Nuts
3 oz. Fage Greek Yogurt
2 Tablespoons Mayonnaise
2 oz. jar Pimientos, drained
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Mix all salad ingredients together set aside. In a mini food processor (a post-op must have) whiz dressing ingredients till well combined.
Toss all ingredients together with dressing. Chill.
Other Eggface Chicken Salad Recipes:
Shelly's Tropical Chicken Salad
Shelly's Chutney Chicken Salad
Shelly's BLT Chicken Salad
Shelly's Italian Chicken Salad
Shelly's Dilly Chicken Salad
Shelly's Crunchy Curry Chicken Salad
Shelly's Mexican Chicken Salad