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Good Eats: Chicken Salad for Lunch

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I don’t normally get very excited about my work lunches. True confession, I’ve been known to bring a sodium-laden Lean Gourmet a time or two (per week, eek!) to work. Mostly I bring the previous night’s leftovers. Most days, it’s almost like a plug-your-nose-and-swallow type of reaction. Sad, I know. However, a few weeks ago, I prepared three days’ worth of chicken salad. And even though that is not very exciting, it was something I don’t normally prepare and I really liked it.

Here’s a picture of my lunch on my cubicle desk. This is what I like to call real life food photography. Ha!

Chicken Salad

The best part is, most of the ingredients for this entire plate came from Aldi’s, so the cost is literally pennies. I also think this would be a great way to take care of any leftover chicken or turkey you might have.

This is how I made it: I mixed about 10 ounces of shredded chicken breast (leftover from a restaurant chicken dinner) with a few Tbsp of mayo. Some recipes call for relish, but I’m not a fan, so I chopped up three dill sandwich slices and mixed them in. Then I mixed in about 1Tbsp of sliced almonds for a nice crunch. I didn’t have any onions on-hand, but if I did, I would’ve thrown in a handful. The second time I made this, I threw in a handful of dried cranberries and snipped chives. Experiment! Makes around three servings.

And yes, that’s a hot dog bun. It was whole wheat and the last lone bun we had in the house, so I didn’t want it to go to waste. Trying to practice sustainability, ya know:)

Don’t quote me on this, but this is a rough estimate of the nutritional value of one serving of chicken salad on a wheat hot dog bun (according to the Sparkpeople nutrition tracker):

Calories: 270
Carbs: 23
Fat: 16 (note to self: use fat-free mayo next time)
Protein: 10

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