This one is a little different, but I wanted to include it for a reason. We all know eating right is much easier when we meal prep. But we also know that life has a way of throwing us curve balls. Sometimes, we have to settle for the good choice, not the great one.
This recipe is one of those “good” choices. Ideally, we would make a chicken salad using some shredded chicken breast, baked or cooked in an instant pot, have some fresh green onions and such, and probably use a healthy mayo like Primal Mayo. This is not a recipe for those ideal days, but feel free to take the below and use the above if are planning ahead.
This is one for when you are searching your pantry and finding something “somewhat” healthy to keep you out of the bag of chips or the drive-thru line. It uses canned chicken, it can use dried chives in place of green onion, and it uses a shelf-stable almond butter in place of mayo, giving it a sticky, sweet goodness instead of that creaminess of most chicken salads.
2 tablespoons raw almond butter
1 scallion, minced, or dried chives
1 teaspoon sea salt
1/2 teaspoon black pepper
12 ounces canned chicken
1/2 cup diced celery.
As you can see, the only fresh ingredient required is celery.
Mix in a bowl. That is it. You may want to mix the almond butter with the green onion, salt and pepper, then add the rest, to make it easier to stir. And boom, you have a high protein, moderate fat, low carb entrée. I triple up this recipe so I have a big bowl of it in the fridge for a couple days. Sometimes, we sacrifice best practices to ensure sustainable, good ones. This recipe helps with that latter part.