So I went out to dinner to a restaurant last week. I made all the healthy choices and stuck to plan. Someone at the table ordered a chicken salad, which in my mind was grilled chicken on a bed of lettuce, but was I wrong. What looked like a scoop of tuna came out. Everyone loved it, talking about how moist and delicious it was. I took a bite and fell in love. I always said why bother grinding chicken when using tuna is so much easier, but I have to say it was moist and delicious and flavorful in a way I have never tasted. So I recreated it at home for this Shabbos. Due to the amount of Condiments in it, I plan on using it more as a dip then as my “lean”. So that means I will only be eating 1/3 of it and eating the rest of my protein as something else. Feel Free to tweek the ingredients to make it less condiments.
3 Servings. Each Serving is: 1/3 Lean, 1/3 healthy Fat (Amount required for chicken), 1 Condiment, 1/2 Green
9.1 oz of Chicken (raw)
1 Cup Low Sodium Chicken Broth
1/4 cup Diced Yellow or Red Pepper
1/2 Cup Diced Cellary
1 tbsp Chives
1/4 tsp garlic Powder
1/8 tsp Salt
1 1/2 Tbsp Light Mayonaisse
In a pot boil the chicken with the chicken broth for 20-30 min on medium to low flame. (You can use other precooked chicken you have in your house but I love the flavor that it adds). Once the chicken is done remove it from the pot to cool and save the liquid. Pour the liquid into a mixing bowl with the veggies and spices. Shred the chicken with a fork, it should be tender. Add it to the bowl. Chill everything (putting mayonnaise into a warm bowl is kinda icky). Once it is cool add the mayo and either store in the fridge or serve.
I chose to eat it with some of the MF Crackers. But Next week I plan on making tons to travel with and eating it inside lettuce with more veggies.