Fluffy Chicken Salad

It’s fluffy, sort of. The salad, not the chicken. No live peeps or anything. The eggs were Easter leftovers. I don’t expect anyone outside of these walls to like it, it is a little on the bland side…but the youngling likes it that way. As always, the seasoning is approximate and you can tinker away to make it more to your taste.

8 -12 hard boiled eggs (peeled, of course)

2 boneless skinless chicken breasts, cooked and diced (or a large can of chicken, if you prefer)

1/2 cup dill relish

1 cup shredded parmesean cheese

1 (16 oz) container of cottage cheese (I use regular, small curd)

1 tsp salt

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 to 1/2 tsp old bay seasoning

1 tsp dill weed

mayonnaise (optional)

Put everything except mayonnaise in a really big bowl. Stir to combine thoroughly. Stir in mayonnaise to adjust moistness and texture if needed.

Makes: one buttload.

Great on a good crusty baggette, spread on toast, or stuffed in pita pockets.

Is lower in fat than other egg & mayo based salads. Has lots of calcium from the cheese. If you use lowfat or no fat cottage cheese…on your head be it (yuck).

Of course the salad itself is pretty much a big fat zero on the glycemic index. Choose high fiber multi-grain or whole wheat bread for your sandwich and you have a hearty, glycemic friendly main dish.



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