Chicken Salad Salad

Nope, it’s not a typo in the title.  It’s a chicken salad salad.  As in, chicken salad in salad!  Salad salad..salad…I’m losing my train of thought.  Moving on.

I love chicken salad, but it’s not exactly a meal in itself.  You can make a sandwich out of it, but that’s adding a bunch of starchy bread to an otherwise fairly healthy dish.  You can use it as a side dish but, again, that’s adding calories to something that doesn’t really need it.  So, the other day, I made chicken salad and I said to myself “Self,” I said “let’s figure out how to make this a meal.  Also, remember to buy cookies for the potluck.”

What I came up with was really easy.  I just dumped my chicken salad on a bed of greens and voila!  Chicken salad salad.  (Salad.)

Here’s the recipe:

2 chicken breasts poached in stock, then cubed (it’s essential that you poach the chicken in something other than water to add flavor since poaching the chicken cooks it without adding any fat.  An average sized chicken breast needs to be poached for about 20 minutes.)

2 cups celery, chopped really tiny

1 cup red onion, chopped really tiny

1/2 cup mayo

1 lemon juiced

Sea salt and fresh ground pepper to taste

Mixed greens (they can be any kind you like!  This particular salad rests on butter lettuce.)

You poach the chicken first.  You can even do this a day ahead of time so the chicken is nice and cool when you add the other ingredients.  Combine all ingredients and stir thoroughly.  This dish is one that gets better after a day or so, when the stuff can all marinate together and get yummy.  Don’t add the mixed greens until you’re read to serve, just leave them separate, otherwise they’ll wilt.  It’s a really fresh, tasty lunch.  This recipe makes 4 hefty servings at 6 Weight Watchers points per serving.  Enjoy!