Revamp your lunch game with our Veggie-Packed Cheesy Chicken Salad—bursting with flavor, loaded with nutrients, and light on calories! This reduced-fat twist on a classic favorite proves that eating healthy doesn’t mean sacrificing taste or satisfaction. Perfect for fueling your day guilt-free!
Image source: AI-generated
Serves: 2 | Prep Time: 10 mins (+ chilling)
Ingredients
- 1 cup cooked chicken breast, cubed (rotisserie works great!)
- ¼ cup celery, finely diced
- ¼ cup carrot, shaved into ribbons (use a peeler)
- ½ cup baby spinach, roughly chopped
- 2½ tbsp fat-free mayonnaise
- 2 tbsp nonfat sour cream
- 2 tsp Dijon mustard
- ⅛ tsp dried parsley
- ¼ cup reduced-fat sharp cheddar, shredded
- Salt & pepper to taste
Instructions
- Combine Wet Ingredients:
In a medium bowl, whisk together mayonnaise, sour cream, Dijon mustard, and parsley until smooth. - Add Mix-Ins:
Gently fold in chicken, celery, carrot ribbons, spinach, and cheddar until evenly coated. Season with salt and pepper to taste. - Chill & Serve:
Cover and refrigerate for at least 30 minutes (or overnight) to let flavors meld. Serve chilled over greens, in a wrap, or with crackers.
Serving Ideas:
- Stuff into whole wheat pita pockets with sliced avocado
- Serve on croissants for a decadent twist
- Top with extra shredded cheddar for a cheesy kick
Nutrition Note:
Packs 22g protein per serving! Swap Greek yogurt for sour cream for extra protein.
