Chicken salad 'boats' deliver all the crunch and flavor without the carbs
I'm kicking off some kitchen creativity for back-to-school snacks with these chicken salad boats. My little guy, Cole, loves chicken salad, but he's not huge on sandwiches. Sure, he'll eat them, but give him a choice to leave the bread behind, and he will.
He's always been my healthy eater, so when I made these chicken salad boats, I had him in mind. I skipped the mayonnaise for Greek yogurt and then filled it out with chopped red cabbage, red and yellow bell peppers, and a little lemon and cilantro. No apples, no grapes — no fruit of any sort. He loves fruit, but hates it in his salad — go figure!
But here's my secret ingredient: one (1 ounce) packet of Hidden Valley Ranch dressing. It gives this chicken salad all the flavor it needs. Of course, it makes it all that much easier to mix up as well since I don't need three or more other ingredients to build out the flavor.
Trust me on this — you are going to love it!
Chicken salad boats recipe
Yields 4 cups
- 3 cups (12 ounces) chopped cooked chicken breast
- 1/2 cup Greek yogurt
- 1 (1 ounce) packet Hidden Valley Ranch Dressing Mix
- 1-1/2 cup chopped angel hair cabbage
- 3/4 cup (2 ounces) diced red and yellow bell peppers
- 1 tablespoon fresh lemon juice
- In a large bowl, combine all ingredients and mix until well blended.
- Serve on romaine lettuce or Treviso endive boats. Alternatively, serve between two slices of bread for a sandwich.
For additional recipes, check out Hidden Valley’s website!
This post is sponsored by Hidden Valley.