Chicken Salad (Soft)
Servings
2Serving size
1 cracker and 1/2 recipe salad
COOKING TIME
30 minutes
This simple version of chicken salad is ideal for patients requiring a soft textured diet and can be made from leftover roasted chicken thighs that are finely chopped in a food processor. You might use leftover chicken thighs from the Sheet Pan Roasted Chicken and Vegetables recipe.
Ingredients
| 8 ounces Boneless, skinless chicken thighs (roasted) |
| 1 tsp. Reduced fat mayonnaise |
| 1 1/2 tsp. Nonfat Greek Yogurt |
| 1/4 tsp. Garlic powder |
| 1/4 tsp. Onion powder |
| 1/4 tsp. Dried dill |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 2 wafer Crackers, crispbread, rye (Wasa crackers) |
Instructions
Gather all ingredients and equipment.
Shred chicken by hand into chunks.
Place the chicken in a food processor and pulse chicken several times to finely chop.
Combine chopped chicken, mayonnaise, yogurt, garlic powder, onion powder, dill, salt, and pepper in a small bowl.
Top each Wasa cracker with half of the chicken salad and serve immediately.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.