Last Wednesday I left the house at 5:30 pm to go for a midweek, 1:30 minute long run in 94 degree heat. By 7:30 pm I was delving into my nutritious, refreshing, vibrant meal prepared solely by me with zero ingredients prepped ahead of time. Oh, and to keep the timeline accurate, I decided what we were eating that night at approximately 6:55 pm.
I know what you’re thinking. “What is this sorcery you speak of?”
Truly I tell you, I exhibit zero magic ability unless you count how quickly I can make a cookie disappear. This recipe is just too good. I’m tempted to print it out on flyers and distribute it by hand to my neighbors.
Anytime I can get a hearty dose of protein with multiple servings of vegetables in one meal—and it doesn’t taste like dirty leaves— I count it as a win. This veggie-packed chicken salad comes with all the creaminess of traditional chicken salad, but an extra fiber-filled crunch from vegetables and garbanzo beans. It can be served over a bed of lettuce, smashed between two slices of toasted whole grain bread, or scooped up with crackers. This recipe makes a generous portion, making it perfect for lunch the next day!
Veggie Packed Chicken Salad
Yield: 4 servings
1 small zucchini, grated and wrung out
1-2 carrots, grated
2 celery stalks, finely chopped
½ onion, finely diced
1 can chicken, drained
1 can garbanzo beans, drained and rinsed
⅓ c plain greek yogurt
¼ cup mayonnaise
Salt and pepper to taste
1 Tbsp. fresh dill (optional)
1 tsp. Dijon mustard (optional)
- Add zucchini and carrot to food processor with grate attachment or grate by hand. Place zucchini into a double lined paper towel or thin dish cloth and wring out as much liquid as possible.
- Chop celery and onion into fine pieces.
- Combine all ingredients into a large bowl and stir. Use a fork to break up chicken and distribute into mixture.
Nutrition Facts (1 serving)
- 281 calories
- 20 g carbohydrates
- 13 g fat
- 21 g protein