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Chicken Salad

Sunday, June 21, 2020

Here is another recipe for everyone. I love this chicken salad and have it for lunch a lot. So yummy and not a ton of calories. So easy to make too.

Ingredients: 5 pounds of chicken breasts, 1 bottle Light Olive Garden Italian Dressing, 2 1/4 cup Light Miracle Whip, 4 to 5 celery stalks.

1. Cook the chicken in the crock pot with the whole bottle of dressing on high for three hours. Make sure you take a fork and poke holes into the chicken breasts. Discard dressing after cooking the chicken.
2. Shred chicken with a fork. If you don’t want to have 5 pounds of chicken salad made up, you can freeze the shredded chicken and use it later.
3. Add diced celery and Light Miracle whip to the shredded chicken. Mix together. Refrigerate. Makes about 18 1/2 cup servings.
Nutritional Info: 1/2 cup serving: Calories: 106, Total Fat: 5, Total Carbs: 5, Total Protein: 11.5

You can have this on a bun or straight up with celery sticks or crackers. So very good. I usually do 2 servings on a bun. That is what is pictured.





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