167 Cals 17.5 Protein 2 Carbs 9.5 Fats
PREP TIME:
15 mins
COOK TIME:
0 mins
TOTAL TIME:
15 mins
YIELD:4 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
This light and easy chicken salad recipe made with leftover rotisserie chicken breast meat and my homemade ranch dressing.
Great for lunch and meal prep!
INGREDIENTS
1/2 cup 1% buttermilk
3 tablespoons mayonnaise
2 tablespoon fresh finely chopped chives
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried parsley
1/4 teaspoon dried basil
fresh black pepper, to taste
2 cups shredded boneless chicken breast, from rotisserie chicken or leftover
INSTRUCTIONS
In a medium bowl combine the buttermilk, mayo, chives, salt, garlic powder, onion powder, parsley, basil and black pepper and mix.
Add the shredded chicken and mix well. Refrigerate until ready to eat.
Serving: 1/2 cup, Calories: 167kcal, Carbohydrates: 2g, Protein: 17.5g, Fat: 9.5g, Saturated Fat: 2g, Cholesterol: 48mg, Sodium: 263mg, Fiber: 0.5g, Sugar: 2.5gBlue Smart Points:3Green Smart Points:5Purple Smart Points:3Points +:4
Health & Nutrition
