It’s the easiest, fastest, and most delicious way to give a protein punch to your salad or sandwich.
I would love to tell you that it’s base is fresh Yeehaw farm chicken, but I can’t. First of all, it hasn’t been a good year at Yeehaw farm for the chickens. Some pests have been picking them off and not leaving any for us. Sad, but it’s just a reality of getting your meat straight from the farm. Second of all I wanted convenience. What can I say. I’m only human. So…I used canned chicken.
I try to do it only occasionally and make more health and animal conscious decisions the majority of the time. It’s certainly an improvement on how I ate just a few years ago in college. Hello dino nuggets and smiley fries! I just couldn’t resist. Then I would add a side salad and call it healthy. Oh the things some maturity, a decent paycheck, and a degree in nutrition get you!
So the good news about this salad topper is that it’s ready in 10 minutes flat. It’s mostly a dump, mix, and eat kind of thing. Sorry if you’re looking for gourmet. You are not in the right spot. Or does using crumbled feta count for gourmet? In my head it does.
Protein Packed Greek Chicken Salad
- 1 large can chicken, drained (or the equivalent cooked chicken)
- 1 – 6 ounce plain Greek Yogurt (I used Chobani)
- 1/2 cup peas
- 1/2 cup feta crumbles
- 1 cup cherry tomatoes, halved
- 2 teaspoons dill (I used more, because I love it)
- 1 grind sea salt (or to taste)
Mix and eat. Makes about 4 servings. About 10 grams of protein per serving!
I plopped mine on a bed of mixed greens, green peppers, and grapes. I topped it off with granola for crunch.
So what kind of convenience foods do you allow in your house?