patti’s chicken salad

This recipe was gifted to us by Patti… a Bright Lifer and force within the BLE community.

This is a super simple meal prep and the individual components can be kept in the fridge for up to a week! And best of all…no cooking needed!!

Start by making the dressing. I made 6 individual portions and stored them in small Tupperware containers for my week of dinners.

Combine .5oz mayo, 1oz dill relish, 1oz Dijon mustard, 1 tbsp capers, 1 tbsp lime juice and 3 tbsp pickle juice.

Store in airtight container in the fridge for up to a week, or set aside to dress salad.

All the veggies are raw in this salad and you can use whatever proportions of each that you want.

The combination of celery, cucumbers, pickles and carrots added up to 14oz. This is your ENTIRE veggie portion for dinner.

Rough chop these in a food processor to whatever size you like.

Veggies go in first. Pro tip: use a large bowl…it will help you mix everything up at the end.

Sprinkle about a tsp of Kombu seaweed flakes on top of the veggies and add 2 tbsp of pickle juice.

Shred 4oz of rotisserie chicken into your bowl. Any chicken will do, you can even use canned!

Season with a tbsp of each: garlic salt, minced onion and EBTB seasoning. Pour the dressing over the top.

Mix the salad all together and EAT!!

For meal prep, store the dressing, veggies, and chicken separately. Combine and season just before eating.

This is a complete weight loss portion BLE dinner.

Recipe to follow.

Dressing

Salad

Combine dressing ingredients, mix well and set aside.

Weigh out veggies and rough chop in a food processor.

In a large bowl combine veggies, sprinkle with Kombu seaweed flakes, and spoon pickle juice over the top.

Shred chicken and place on top of salad.

Pour dressing and seasonings into the salad and mix well.

Remember: store components separately for meal prep up to a week.

Enjoy!!

Thank you again Patti for this recipe…it’s truly internet worthy!! 😊

Bright Line Eats