A couple years ago my husband and I went on a high protein diet to get ourselves in tip-top shape for our wedding.  We would meal plan on Sundays for our meals throughout the week.  We found that the best source of high protein and low carbs for us was chicken salad.  We made probably a dozen different style chicken salads including barbecue that had grilled onions and a carrot slaw, Mediterranean with kalamata olives and peppers and we even made an Italian pasta salad substituting the pasta for the diced chicken.

Chicken salad isn’t a complicated thing.  Base of chicken and veggies all creamed together usually with mayo.  The basics here didn’t have to be changed much.  To pack more protein and push the carbs out it takes one simple substitution; Greek yogurt instead of mayo.  Try it on any favorite chicken salad recipe you have or my personal favorite, California style.

JBS’s High Protein CA Style Chicken Salad

1 pound cooked diced chicken breast

4 stalks celery washed and diced

1 cup red grapes cut in halves (or smaller if they’re giant grapes)

1/4 small red onion diced

1/2 cup chopped walnuts

1 cup Greek yogurt, I use Chobani

2 tablespoons lemon juice

1 teaspoon celery seed

a few shakes of Nature’s Seasons ** to taste

Combine all ingredients and refrigerate.  Serve when all combined and cold.  For low carb serving suggestions, enjoy by itself, served in lettuce wraps or on celery stalks.  If you don’t mind the carbs, it is delicious on Ritz crackers.

Eating well is truly enjoyable in more ways than one!

This sounds so good right now.  I could eat the whole bowl at once.

Any other ideas for easy high protein swaps in other foods?  What kinds of chicken salad have you made?  Let me know!

May you be in good health, as it goes well with your soul.  3 John 1:2