Protein-Packed Chicken Salad

Ingredients:

1 can (12.5 oz) Kirkland chicken breast, drained and rinsed thoroughly
1 cup chopped celery
1/2 cup finely diced onion
1/2 cup pickles, chopped
2 hard-boiled eggs, chopped
Salt and pepper to taste
1/2 teaspoon paprika
1 teaspoon mustard
1/2 cup fat-free plain Greek yogurt
4 tablespoons low-fat mayonnaise
For Serving:

Cucumber slices
Carrot sticks
Mini bell peppers
Celery sticks
Low-point crackers or bread of choice
Instructions:

Start by draining the Kirkland chicken breast and rinsing it twice to remove excess fat. Be sure to check for any floating fat particles when opening the can.

In a mixing bowl, combine the drained chicken with chopped celery, diced onion, pickles, and hard-boiled eggs.

Season the mixture with salt, pepper, paprika, and mustard, ensuring a well-balanced and flavorful blend.

Add fat-free plain Greek yogurt and low-fat mayonnaise to the bowl, providing a creamy texture to the chicken salad. Mix thoroughly to coat all ingredients evenly.

Divide the chicken salad into two servings, each contributing only 2 points, with the sole source being the low-fat mayonnaise. For those opting for a mayo-free version, simply rely on yogurt for a satisfying 0-point, high-protein meal.

To serve, pair the chicken salad with cucumber slices, carrot sticks, mini bell peppers, celery sticks, or any other preferred crunchy veggies. Enhance the meal with low-point crackers or your choice of bread.

Indulge in this protein-packed chicken salad delight, offering a perfect balance of flavors and textures. Whether you’re counting points or aiming for a guilt-free feast, this lunch option is a delicious and satisfying choice to enjoy throughout the week. ❤️🥗