Friday, April 29, 2011

Sweet Potato Hummus Chicken Salad

Do you like chicken but hate mayo? Do you also happen to like sweet potatoes and hummus? This recipe is for you.



I love chicken salad (and tuna salad!), but the mayo flavor can really turn me off. Last year I started making tuna/chicken salad with hummus in place of the mayo. Understandably, it makes for a thicker salad than the mayo version, but it's so yummy. Plus the hummus is wayyy better for you than mayo.



The other night, I had some chicken breast tenderloins I needed to cook as well as a leftover baked sweet potato... thus the Sweet Potato Hummus Chicken Salad was born. First, I brined the chicken in a salt water bath for about 20 minutes to keep it moist and then pan fried it.



Meanwhile, I chopped up half of a red bell pepper and two stalks of celery. I finished them in the food processor to make them extra fine.



Once the tenderloins had cooled, I cut/shredded them into this pile o' chicken. Now, as for the hummus and sweet potato steps, it turns out I forgot to document either. But basically, I mixed a half cup of plain hummus with half of a peeled, baked sweet potato, mashing the potato with a fork as I mixed. I mixed in the shredded chicken, pepper, and celery, along with some spices and lemon juice, and it was ready to go.



Delicious on potato bread with some fresh spinach. And even better grilled on the panini press!

Sweet Potato Hummus Chicken Salad

Makes 4 servings

1 - 1.5 cups diced chicken breast, cooked
1/2 red bell pepper
2 stalks celery (or veggies of your choice!)
1/2 cup hummus
1/2 cup mashed sweet potato (baking it in the microwave for about 5 minutes is my cooking method of choice)
1 tsp dijon mustard
1 Tbsp lemon juice
Dill, paprika, salt, and pepper to taste

Mix everything together! Yes, it's that easy.

I started by mashing the sweet potato and hummus together, then adding the lemon juice, mustard, and seasonings. Then I dumped in the chicken and veggies and added a few more spices until it was just right.

This is a perfect recipe to make over the weekend and then take for lunch during the week. And it's probably the highest fiber & nutrient and lowest fat chicken salad on earth (and highest yumminess).

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