Whenever I have leftover chicken, like from chicken noodle soup or a roasted chicken, I like to make Chicken Salad. In my experience, chicken salad is loaded with calories from the large amounts miracle whip, sour cream, and ranch that I use. Recently, however, I found a unique recipe that used hummus as a base instead of all those creamy fattening dressings. And I have to say, it was a pleasant surprise. It was a bit more garlic-y than a traditional chicken salad, but just a delicious. Because I was missing some of the creaminess, I did add in some ranch dressing (replacing water from the original recipe). I spread my chicken salad on whole wheat crackers and ate them with my leftover soup, but it would be equally good on bread as a sandwich!
Hummus Chicken Salad
Adapted from Aggie’s Kitchen
1 cup of chicken, cubed (I used the chicken from my Chicken Noodle Soup)
½ cup of your favorite hummus (I used Athenos Original)
2 tbsp celery, finely diced
1 tbsp onion, finely diced
¼ tsp salt
¼ tsp black pepper
1 tbsp Ranch Dressing
In a large bowl, mix hummus, ranch, celery, onions, salt, and pepper.
Add the chicken and mix thoroughly.
Serve on crackers, bread, or salad