Healthy Chicken Salad

I loveeeee chicken salad. like LOVE! I am huge huge fan of fruit in my chicken salad; apples, grapes even pineapple. My mother makes it by the batch and it’s all I eat when I am home. It’s perfect on a croissant, toasted wheat bread or a bagel. I even just take it fork to mouth – it’s that good. I have really been focusing on my nutrition and counting macros so I wanted to update her recipe as close as possible to stay in compliance with my macro counting. Substituting that mayo for something equally as tasty and packed with protein was key! Can’t wait to share this with you!

Ingredients

  • 1 cup Rotisserie Chicken, shredded
  • 1/2 cup fat-free Greek Yogurt
  • Juice of 1 lemon
  • 1/2 cup grapes (I used red and green)
  • 1/4 cup diced celery
  • 1 tablespoon red onion
  • 1 tablespoon Tarragon
  • Salt & Pepper

Instructions

First you want to shred your Rotisserie Chicken. After purchasing from the store, I always like to do this when it’s hot – so much easier to pull everything apart and shred the chicken with your fingers. Measure out the Rotisserie Chicken and add to a bowl. Measure out the Greek Yogurt and add the lemon juice. Mix the Greek Yogurt and lemon juice together then add it to the bowl with the Rotisserie Chicken. Slice your grapes, celery and red onion and add it to the bowl. Add a pinch of salt & pepper and then mix everything together. The lemon juice helps to develop that creamy flavor that we are used too with the traditional mayonnaise used, so give it a little taste and add more lemon juice if desired. Add Tarragon and mix together. I recommend doubling this if you want to enjoy it for a few days! Store in a airtight container in the fridge for up to three days!

This is a great source of protein from the chicken and Greek yogurt – the grapes add some healthy carbs and the entire recipe is minimal in fat! I love to enjoy this after a workout so I can add extra carbs (english muffin, rice cake, croissant). But I promise I will be eating this alone and the entire bowl will be gone very soon!!!


Fried Sweet Potato Goat Cheese Balls

I have been really into goat cheese recently. Mostly enjoyed on fall harvest salads with beets and massaged kale OR on a charcuterie board with fig and olive crackers. YUM! But this, this recipe is something cool that honestly didn’t realize how easy it was until I tried it. I had some left over sweet potato and half a log of goat cheese and that’s how the magic of this dish was created. These are perfect for a Friday night snack, part of your next party platter or great for sunday funday. Lets get to the details!

Ingredients

1/2 cup cooked mashed sweet potato
1/2 large log of plain goat cheese
1/2 cup gluten free flour + pinch of ground pepper
1 egg + 1 tbsp water
1 cup breadcrumbs

Instructions

Mix the goat cheese and sweet potato together in a ball. Roll into 1 inch balls. Prepare are bowl with flour + pepper, egg + water and bread crumbs. Add the sweet potato and goat cheese ball to the flour, then egg, then bread crumb. Repeat until all are coated completely. Place in the freezer for 10-20 minutes until firm. Add oil to a deep pan (about 1/4 cup) over medium high heat. Once hot, add goat cheese balls and cook until crispy on out the edges!
Enjoy with your favorite dipping sauce – I made a quick yogurt lime sauce and it was perfect!