By Erin Odom, Contributing Writer
I’ve always loved chicken salad. To me, it’s the perfect feminine tea party food. Give me chicken salad, a freshly-baked croissant, a cup of fresh fruit and a spot of hot tea, and I can just sit and pretend I’m enjoying high tea in a different land and time.
But I have a confession: I’ve always been nervous to make my own chicken salad. Surely I couldn’t throw together a salad as delicious as a fancy tea room’s!
But here lately I’ve been on a mission to get more protein into my diet–especially into my lunches. I am much too prone to just whip up a smoothie for lunch, and I’m starting to realize that I need something more substantial. And eating a real lunch may actually help me lose weight.
So when I had some cooked, shredded chicken on hand a few weeks back, I decided to look through my pantry and fridge to see what else I could pull together to make a yummy, protein-filled lunch.
I whipped up this “tea room” chicken salad in 10 minutes flat!
- 1 cup cooked shredded chicken
- 1 rib of celery, chopped
- ⅛ cup coarsely chopped walnuts
- 1 Tbsp. coarsely chopped dried cranberries
- ⅓ cup mayo
- sprinkled onion powder
- salt and pepper to taste
- 1 drop liquid stevia (optional)
- Combine and serve on a bed of lettuce or spinach or with crackers or bread!
Other Quick Lunch Ideas:
Do you eat anything substantial for lunch, or is it usually hit or miss? What’s your favorite chicken salad recipe? Do you make your own?