Sassy Girl Chicken Salad Spaghetti Squash
This meal is created from a delicious seasoning packet I bought this year at the Houston Nutcracker Market. It is from P.D.Q. Meals. Pretty Darn Quick is what I’m going with. I do not get a commission from PDQ, just giving you a link to find the product.
With the FASTer Way To Fat Loss I carb cycle, so on low carb days, I omit the carbohydrates and go for the low carb – spaghetti squash. We also work on eliminating processed food – croissants. This salad would be divine on a croissant. I will have to plan this chicken salad on leg day – Saturdays to enjoy the croissant. We do not deprive ourselves of the food we love, we manage it and place it on days we work for those large muscle groups.
Serves 4. Nutrients from My Fitness Pal – with squash not croissant- calories 498, carbohydrate 17g, protein 19g, Fat 39g
Ingredients
Rotisserie chicken deboned and chopped (or you can bake your own chicken breasts or thighs)
2/3 cup of mayo
2/3 cup of Greek dairy-free yogurt (or 2/3 c of sour cream)
1 packet of PDQ-Sassy Girl Chicken Salad seasoning
1 Spaghetti squash (or croissants)
Directions
Mix all ingredients except spaghetti squash. Chill the chicken mixture while the squash is cooking.
Wash and cut lengthwise spaghetti squash.
Remove seeds and brush with olive oil.
Place in an oven-safe baking pan and fill with water, enough to cover the bottom of the pan
Bake at 400 degrees for 30 minutes
Remove from oven and carefully flip over squash onto a cutting board
Shred squash with two forks and dump shredded squash into a large mixing bowl (save the squash bowl)
Dump chicken salad into the bowl with squash
Mix well
Spoon back into squash halves
Dump water off baking sheets and place the squash back on baking sheets – chicken side up
Bake for 10-15 minutes or you can omit this step of baking and eat warm/cold
Will keep in an air-tight container for 3 days refrigerated.
