What you eat for lunch or snack time is so important for keeping your energy level up throughout the day. Have you ever eaten pasta or a cheeseburger with fries for lunch and were so tired afterwards? A heavy carbohydrate rich meal can sap your energy. It’s so much better to eat protein during the day. These two low fat versions of chicken and egg salads are packed with protein to keep you going. I’m always trying to find recipes that are healthy and low fat but are also tasty.
What you will need for chicken and avocado salad:
2 cups chicken cooked and cubed (I used 1/2 rotisserie chicken)
1 avocado (mashed)
3 or 4 chopped green onions
2 T chopped cilantro
2 T lime juice
1 T white wine vinegar
1 T Greek yogurt
salt & pepper to taste
1/4 to 1/2 tsp chili powder or to taste
Cube chicken. Chop onion and cilantro.
Mash avocado. Add lime juice, vinegar and yogurt
Mix all ingredients together. Add spices to taste. Add more spices if you like, such as a dash of cayenne pepper or Tabasco for a little heat.
What you will need for egg salad:
6-8 hard boiled eggs
1/3 cup red bell pepper (finely chopped)
2 T green bell or anaheim pepper (finely chopped)
2 T chopped green onion or chives
2 tsp. Dijon mustard
3 T Greek yogurt
1 or 2 T feta cheese
salt and pepper to taste
In small bowl mix together bell peppers, green onion, yogurt and mustard.
Chop eggs in a separate bowl. Mix everything together. Add 1 T of crumbled feta cheese. Feta cheese is salty so add just 1 tablespoon. Taste to see if you need more. Add fresh cracked pepper to taste. This is perfectly seasoned for me without adding salt, but add some if necessary to suite your taste.
Covered containers make it so easy to take to work along with your favorite crackers. These salads also taste great on thin sliced whole grain bread or in lettuce wraps. You can adjust these recipes to your taste. If you want to add more peppers or onion feel free to do so.
As always….hope you enjoy!