Evelyn's Skinny Style Chicken Salad

I have never made chicken salad before and after two tries within two days, I have a feeling I have perfected the art! My chicken salad is protein packed, and low in fat! Perfect for a picnic, lunch on the go, or a quick snack!

Like I mentioned in my previous post, my boyfriend is big into body building, physique, and eating! Eating healthy and extremely clean, sheesh spoiled boy. So I made this for him, the best thing about this recipe is that it makes a ton of chicken salad! You can make this at the beginning of the week, refrigerate, and quickly pack for lunches on the go! This would also be nice to bring to a summer backyard cookout or pool party. It is not too heavy and will keep the masses pleased!

I wanted to try and make this recipe as healthy as possible, I am sure I will keep modifying it over the years but for now-- I am obsessed! It is the perfect lunch or snack for a hot summers day. Not only is my chicken salad delicious it is most importantly healthy. I eliminated the use of mayo, which is packed with fat and calories. I gagged when I read the back... sorry 'boutcha Mayo... but no way, you are NOT going in my body!

Instead, I used a mixture of spicy brown mustard and fat free italian dressing. I hope you enjoy it as much as we did!

I added pretzels and fruit with my chicken salad today! Yum! Clean eating does a body good!

Ingredients:

6 Boneless Skinless Chicken Breasts
8 Boiled Eggs (Yokes taken out after boiled)
2 Chopped Celery Stalks
1/2-1 Cup Sauteed Sweet Onions (we are onion people, so I used about a cup)
1/4 Cup Green Onions/ Chives
1/4 Cup Dried Cranbries
Mrs. Dash Seasoning (your choice-- sodium free!)
1 Cup Fat Free Italian Dressing
2 Tablespoons Spicy Brown Mustard

To-do-
1) Place oven on broil.
2) Place eggs in pot, add water until its about an inch over the eggs, add a dash of salt, place on medium heat until it comes to a boil. Let eggs boil for one minute, then turn off heat and let sit for about 20-25 minutes.
3) While your eggs are cooking, season chicken breast with Mrs. Dash Seasoning. I use Mrs. Dash because it is sodium free and since I am adding spicy brown mustard and fat free italian dressing, we really do not need any extra sodium.
4) Place seasoned chicken in oven on broil for 12 minutes. Once timer dings, flip and cook for another 10 minutes.
5) Chop up onions and sauté on sprayed skillet pan.
6) Chop up celery stalks, add more if you'd like more.
7) After chicken has cooled- shred chicken (you can use a food processor if you'd like)
8) After eggs are cooled, peel off the shell, and take out the hard yellow yokes (this reduces the fat)
9) Place sautéed onions, celery, cranberries, shredded chicken, and egg whites into a large mixing bowl.
10) Mix in fat free italian dressing and spicy brown mustard. Then refrigerate chicken salad for at least two hours before serving-- I think it tastes better if you let it sit overnight!