#lowcarb Archives » Kay's Clean Eats

Easy Egg Bites ( Muffin Tin Recipe)

You are going to love these amazing Egg Bites, they are perfect for that HANGRY o’clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.

 Easy Egg Bites are simply little frittatas if you will. They have veggies, cheese, and meat if you like. Whatever you like in your eggs you can pretty much throw in egg bites. I used baby greens, tomatoes, bacon, and cheddar cheese. This is one of my favorite combos!

The idea is not to overload your muffin slots with too much, you don’t want these tasting like a salad, ha. Each muffin cup should have a feel-good amount of fillings to still taste like an egg bite. 

Can you freeze Egg Bites 

Absolutely! Cook them as directed, let them fully cool and transfer them to a flat surface tray like a cookie sheet or cutting board. Place them in the freezer for 1 hour then transfer them to a freezer-friendly container. 

To Reheat 

You can pop these in the microwave and reheat 1-2 mins from frozen, or 30 seconds from the refrigerator. These also reheat great int he oven or toaster oven.

Recipe Variations 

You can add in or omit anything you want, recipe time should remain the same. If you will be using potatoes they will need to be cooked first. You can easily make this vegetarian friendly or dairy-free. 

Love easy and delicious breakfasts, also try Chia Pudding and Oats Breakfast BowlHealthy Waffles with Strawberry ToppingSpinach, Mushroom, and Feta Quiche, and Kale, Broccoli, and Cheddar Quiche.

Yield: 12 egg bites

EASY EGG BITES (MUFFIN TIN RECIPE)

EASY EGG BITES (MUFFIN TIN RECIPE)

You are going to love these amazing Egg bites, they are perfect for that HANGRY o'clock, or just a grab and go breakfast. This recipe is freezer friendly and a simple reheat whenever you need a quick snack or breakfast.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup baby greens, chopped ( baby spinach works great)
  • 1 small tomato, diced and seeded
  • 4 strips bacon, cooked and crumbled
  • 1/4 cup shredded cheddar cheese
  • 7 large eggs
  • 1/4 cup milk ( if using almond use unsweetend)
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray muffin tin generously with nonstick spray.
  3. In a medium bowl mix eggs, milk, salt, and pepper to taste.
  4. To each muffin slot, add about 1 tbsp of greens, tomatoes, bacon, and a sprinkle of cheese.
  5. Pour over egg mixture to each slot leaving little room at the top.
  6. Bake egg bites for 20 minutes. If the top is not fully cooked return to the oven cooking in 3-minute increments. Enjoy!

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites  & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor! 

There is nothing I love more than my meals served in a bowl. A good bowl always comes with grains, veggies, proteins, fats, and a good sauce, that’s typically hot sauce for me. These Asain Steak bites go great in rice bowls, and also tacos. The coleslaw complements the steak so well! 

Serve them up with cauliflower rice for a low carb option or white rice is great too, and the kids prefer it. Sometimes I do half cauliflower rice and half white rice. Alternatively, you can serve these Asian Steak Bites as tacos, with the coleslaw on top, some avocado, and sriracha hot sauce, so delicious! Any way you serve them you are going love every bite.

How to make Asian Steak Bites & Coleslaw Bowl

  • Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
  • In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes – 4 hours. 
  • Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
  • Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

Coleslaw

The coleslaw comes together easily, toss all ingredients together, whisk your dressing and Wah-lah!! 

Love easy and delicious main dishes also try The Best Steak Marinade, Authentic Carne AsadaEasy Hawaiian Chicken, and Teriyaki Chicken Skewers.

Yield: 4 bowls

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites & Coleslaw Bowl

Asian Steak Bites & Coleslaw bowl is a delicious, light, and healthy meal that is packed with flavor!

Ingredients

Asain Steak Bites

  • 1.5 pounds sirloin steak
  • 1/4 cup coconut aminos
  • 2 cloves minced garlic
  • 1 tsp minced ginger
  • 2 tsp chili garlic paste
  • 3 tsp toasted sesame oil

Coleslaw

  • 2 cups shredded green cabbage
  • 2 cups shredded purple cabbage
  • 2 carrots, grated
  • 1/2 cup cilantro leaves 
  • 2  tsp white vinegar
  • 2 tbsp mayo, paleo or regular 
  • 2 limes, juice of
  • 1 tsp garlic powder
  • salt & peper to taste

For Serving

  • rice or cauliflower rice
  • avocado
  • cilantro
  • sesame seeds
  • Sriracha 

Instructions

Asain Steak Bites

    1. Start by cutting the steak into small one inch cubes. Try to do this as even as possible so they cook evenly. Set steak bites in a glass bowl or a ziplock bag. 
    2. In a bowl whisk together coconut aminos, minced garlic, minced ginger, chili garlic paste, and sesame oil. Pour over the steak and toss. Let marinate for 30 minutes - 4 hours. 
    3. Heat a cast-iron skillet or nonstick pan, once the skillet is hot add in your steak in a single layer. Let cook for 2-3 minutes and flip steak, cook for another minute or so. If you like a medium-well steak cook a little longer till the desired doneness. 
    4. Serve with cauliflower rice or white rice, coleslaw, avocado, cilantro, sesame seeds, and sriracha for some heat! Enjoy

Coleslaw

  1. Toss cabbage, carrots, and cilantro leaves in a mixing bowl.
  2. In a small bowl whisk together vinegar, mayo, lime juice, garlic powder, salt, and pepper. Pour over cabbage mixture and toss.

    Teriyaki Chicken Skewers

    These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

    teriyaki chicken skewers

    One of our favorite chicken recipes is these Teriyaki Chicken Skewers, they are a big hit with the kids! There is something about chicken served on a stick that they love! These skewers are great for entertaining too, fun and delicious finger food for everyone to enjoy! 

    So now that the cat is out of the bag if you missed my Instagram post… I’m Pregnant!!! That’s right baby number 3 will be here in the Fall. Lately, I’ve been craving Asian flavors, so these Teriyaki Chicken Skewers hit the spot!! I made on the cast iron cause I love a good char and well it was too cold to fire up the grill. 

    The marinade is simple, make it the night before and you will have dinner out in 20 minutes! I choose to use chicken thighs for these Teriyaki Chicken Skewers because I find them to be more flavorful and juicy than chicken breasts, and they tend to not dry out as fast!

     

    Love Easy Chicken dishes also try Easy Hawaiian Chicken, Rosemary Honey Chicken with Roasted Veggies + Video, and  Easy Take-Out Style Chicken.

    Yield: 8 servings

    Teriyaki Chicken Skewers

    Teriyaki Chicken Skewers

    These Teriyaki Chicken Skewers come together quickly and are perfect for a weeknight dinner or entertaining. Serve them over a bed of rice with a side of green veggies for a complete meal.

    Prep Time 1 hour
    Cook Time 12 minutes
    Total Time 1 hour 12 minutes

    Ingredients

    • 1 tablespoon corn starch
    • 3/4 cup coconut aminos
    • 4 tbsp agave (can sub brown or coconut sugar)
    • 3 tbsp rice vinegar
    • 3 cloves minced garlic
    • 1 tsp ground ginger
    • 2 lbs chicken thighs, cut into strips

    Instructions

      Whisk together corn starch with 1/4 cup of water and set aside.

      In a small saucepan over medium heat whisk together the coconut aminos, agave, rice vinegar, garlic, and ginger, bring to a simmer. Turn off heat.
      Pour in your cornstarch mixture and whisk till sauce thickens about 2 minutes. Let cool to room temperature.

      In a large bowl or a zip lock bag, combine your teriyaki sauce and chicken thigh strips. Let marinate for 1 hour to overnight.

      Heat your grill or cast iron to medium-high heat.

      Thread your chicken onto the skewers. Place skewers on your grill and cook till chicken is cooked through, about 4 minutes each side.

     

    Cauliflower Pizza Crust

    This post is sponsored by Eggland’s Best eggs. All opinions are my own. 

    Cauliflower Pizza Crust is so easy to make, healthy and delicious! This recipe is a healthy swap to traditional pizza crust!

    Cauliflower Pizza Crust made with my favorite organic eggs, Eggland’s Best 🥚. The best memories are made over family meals! This cauliflower crust pizza came out so delicious, the kids had no clue they were eating cauliflower! Eggland’s Best is calling all passionate egg fans to enter “America’s Best Family Recipe” Contest 2020. All entries must be submitted but May 24, 2020, for your chance to win $10,000 and other great prizes!! Enter Here!! www.americasbestrecipe.com

    So why do I love these eggs so much? Here are a few reasons: they are the #1 branded egg in the U.S and have superior nutrition like six times more vitamin D, 10 times more vitamin E and more than double the B12 compared to ordinary  eggs. They also  offer cage-free, organic and classic egg varieties so there’s something for everyone 👏🏻 🍕 

    You guys, this is so good! I think cauliflower is one of the most versatile vegetables around! I made this Cauliflower Pizza Crust thinking the kids would totally give me a ‘what the heck is this’ look, but they just kept eating!! Considering they would never go for cauliflower as their first vegetable of choice, I would call this recipe a complete winner! Cauliflower Pizza Crust is made with simple and wholesome ingredients. I used a small head of cauliflower, Eggland’s Best eggs, cheese, and spices. This low carb pizza crust is a blank canvas for you to top with whatever your heart desires!

    Cauliflower Pizza Crust is made with simple and wholesome ingredients. I used a small head of cauliflower, eggs, cheese, and spices. This low carb pizza crust is a blank canvas for you to top with whatever your heart desires!

    How to make Cauliflower Pizza Crust

    • Preheat oven to 450F. Line a baking sheet with parchment paper and set aside. 
    • Chop your cauliflower into florets, and place half in your food processor. Process till extra fine. Repeat for the other half. 

    • Place the cauliflower rice in a nonstick pan over medium-high heat. Cook stirring frequently for 8 minutes. Or place in a microwave-safe bowl and cook in the microwave for 4 minutes, let cool. 

    • Using a nut bag, cheesecloth, or clean dish towel drain water out of the cauliflower. Remove as much water as possible. 

    • Transfer cauliflower to a large bowl. Stir in Eggland’s Best eggs, seasonings, mozzarella, parmesan, salt, and pepper.

    • Transfer mixture onto your prepared baking sheet and spread out your crust, keep 1/4 – 1/2 inch thick for best results. Spray lightly with nonstick spray and bake for 15 minutes, and broil for 3. 

    • Top pizza crust with sauce, cheese, and your favorite toppings. Bake for 8 more minutes.
    • Serve immediately, enjoy!

    Love pizza, also try Easy Mini Pizza Bites!

    Yield: 4

    Cauliflower Pizza Crust

    Cauliflower Pizza Crust

    Cauliflower Pizza Crust is so easy to make and delicious! This recipe is a healthy swap to traditional pizza crust!

    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes

    Ingredients

    • 1 small head cauliflower
    • 1/2 cup mozzarella, shredded
    • 1/2 cup parmesan, shredded
    • 3 Eggland’s Best eggs
    • 1/2 tsp basil
    • 1/2 tsp garlic powder
    • 1/2 tsp oregano
    • salt & pepper to taste
    • Optional: Sauce or other toppings

    Instructions

      Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
      Chop your cauliflower into florets, and place half in your food processor. Process till extra fine. Repeat for the other half.
      Place the cauliflower rice in a nonstick pan over medium-high heat. Cook stirring frequently for 8 minutes. Or place in a microwave-safe bowl and cook in the microwave for 4 minutes, let cool.
      Using a nut bag, cheesecloth, or clean dish towel drain water out of the cauliflower. Remove as much water as possible.
      Transfer cauliflower to a large bowl. Stir in Eggland’s Best eggs, seasonings, mozzarella, parmesan, salt, and pepper.
      Transfer mixture onto your prepared baking sheet and spread out your crust, keep 1/4 - 1/2 inch thick for best results. Spray lightly with nonstick spray and bake for 15 minutes, and broil for 3.
      Top with sauce and cheese and bake for another 5-8 minutes. 
6. Serve immediately, enjoy!

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1

    Amount Per Serving: Calories: 72Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 190mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 6g

    Roasted Tomato Soup

    Roasted Tomato Soup is rich and full of flavor. Made with roasted carrots, onion, garlic and tomatoes. This recipe is vegan, healthy, and delicious!

    Roasted Tomato Soup should always be warm, cozy, hearty and delicious! Roasting the veggies first makes this recipe so easy and bursting with flavor. Once your done roasting the veggies this cozy soup comes together in minutes! 

    So you’re probably wondering how does one end with 3 pounds of tomatoes? Thank you, neighbor! What a generous neighborly gift! So here’s the thing, maybe you know but homegrown organic produce just doesn’t last long, not even in the fridge it has to be eaten quick. Luckily I have 4 very hungry mouths to feed and well this recipe used up all these juicy tomatoes!!

    You can say this is a summer soup however I would say this is a bridge into Fall soup! Heck, I could have Roasted Tomato Soup weekly, in particular on cold fall nights! Ever dunked a grilled cheese inside your soup, life-changing, is this just an American thing?! Often I run out of grilled cheese before my soup is done so I came up with these mini grilled cheese to put in the soup!! Basically just cut my grilled cheese into tiny squares, crouton size… OH MY YUM! I will never eat this soup another way!

    HOW TO MAKE ROASTED TOMATO SOUP 

    • First start by arranging your tomatoes, carrots, onion, and garlic on your baking sheet. Drizzle with olive oil, and spices and bake at 375 degrees F for 45 minutes. 
    • Once they are roasted, place veggies in a soup pot and add in 1 can of unsweetened coconut milk. Using an Immersion blender, blend until soup is smooth. Or using small batches blend in a blender till smooth. Season with salt and pepper if needed.
    •  Serve in bowls, top with mini grilled cheese, parmesan, or toast!! Enjoy!

    What kind of tomatoes should I use?

    • Vine ripe or Roma works best! Be sure to half them before roasting. No need to remove skins. 

    What do I serve with tomato soup?

    • Breadsticks go great! Typically grilled cheeses are served with a bowl of Roasted Tomato Soup however a Cesar salad and garlic bread go great with it!

    Freezer Friendly?

    • YES! I store mine in a freezer friendly zip lock bag! It will keep for a month.

     

    Love easy recipes like this, also try Egg Roll in a Bowl,  Roasted Vegetable Quinoa Bowls, or Hatch Green Chile Macaroni and Cheese. 

    Yield: 10

    Roasted Tomato Soup

    Roasted Tomato Soup

    The Perfect Bowl of Tomato Soup! Cozy, hearty, and full of flavor! Low calorie and only 2 Smart Points! Serve with grilled cheese and you have yourself the best healthy comforting meal!

    Prep Time 5 minutes
    Cook Time 45 minutes
    Total Time 50 minutes

    Ingredients

    • 3 lbs vine ripe tomatoes
    • 6 carrots
    • 1 head of garlic
    • 2 tbsp dried basil
    • 1 13 oz can unsweetened coconut milk
    • 3 tbsp olive oil
    • salt and pepper
    • Fresh Basil for Garnishing

    Instructions

    Preheat oven to 375 degrees F.

    Line your baking sheet with parchment paper.

    In a large mixing bowl combine your halved tomatoes, carrots, onion, garlic, olive oil, salt, pepper, and dried basil. Toss and coat.

    Spread out veggies on your prepared baking sheet.

    Roast for 35 minutes.

    Once roasted, remove the veggies and place them into a soup pot.

    Add in your canned coconut milk.

    Blend with an immersion blender till smooth OR in small batches blend in your blender till smooth.

    Ladle soup into bowls and serve with fresh basil(optional).

    Notes

    Optional Serving Suggestions

    - grilled cheese

    -Cesar salad

    - breadsticks

    -garlic bread

    Nutrition Information:

    Yield:

    10 | 2 Freestyle Points|

    Serving Size:

    1

    Amount Per Serving: Calories: 157Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 55mgCarbohydrates: 15gFiber: 3gSugar: 5gProtein: 2g

    Kale, Broccoli, and Cheddar Quiche

    This is the tastiest and easiest broccoli, kale, and cheddar quiche recipe. Start with a pre-made pie crust, sauté your veggies, whisk your eggs and bake! You can personalize this quiche by us using your favorite veggies, cheese and even adding in your favorite protein.

    Quiche is simple and a total crowd-pleaser also a great way to get in green veggies. You can eat it at any meal and it is very easy to reheat. This quiche is the perfect addition to your breakfast spread.

    I think we can all agree quiche is the best party food, most adore it. Serve this up at your next shower, brunch or small gathering. Such a delicious and easy meal, you are going to love every last bite. If you do not like the strong flavor of kale swap it out for baby kale or spinach they are milder.

    Can I bake without a crust?

    Yes!! The same way you would bake with a crust just generously spray your dish with cooking spray to avoid sticking. I love crustless quiche however my kids love the crust!

    How to make Kale, Broccoli, and Cheddar Quiche:

    • Bake pie crust: pre-heat your oven and bake crust for 10 minutes.

    • Cook the kale, broccoli, and onion. Melt butter in a non-stick pan and sauté veggies till soft. Let cool.

    • Mix: Mix together eggs and milk.

    • Combine: stir in cheese and veggies into the eggs.

    • Bake: pour filling into your partially baked pie crust and bake!

    Love quiche? Also try, Spinach, Mushroom, and Feta Quiche

    Kale, Broccoli and Cheddar Quiche

    Kay
    Tasty, easy and absolutely delicious! The most perfect quiche.
    Prep Time 10 mins
    Cook Time 40 mins
    Course Breakfast
    Servings 6

    Ingredients
      

    • 1 tbsp butter
    • 1 cup chopped kale stems removed
    • 1 cup chopped broccoli
    • 1/4 cup white onion diced
    • 5 eggs
    • 1 cup whole milk, can sub half and half or nonfat
    • 1 cup shredded cheese
    • salt and pepper

    Instructions
     

    • Pre-heat oven to 375 degrees F. Place your pie crust on a baking sheet and bake for 10 minutes.
    • Place butter in a nonstick pan on medium-high heat. Add in the kale, onion, and broccoli. Sauté for 4-5 minutes till veggies are tender and fragrant. Turn off heat and allow to cool slightly.
    • In medium sized bowl add the eggs and milk and whisk till combined. Season with salt and pepper. Gently stir in the veggies and cheese.
    • Pour filling over your partially baked pie crust an bake for 35-40 minutes. Serve warm and enjoy!
    Keyword baby shower, bridal shower, brunch, egg, quiche

     

    Citrus Pollo Asado Bowls with Avocado Salad

    Citrus Pollo Asado Bowls with Avocado Salad is one of our family favorites! A quick weeknight meal everyone loves. Use the leftovers for tacos, bowls, burritos, quesadillas and on top of salads! Pollo Asado truly is the perfect blend of sweet and smokey.

    Happy first day of Fall my amazing blog family, we are steadily growing and I could not be more thankful! September days are nearly over and we are full steam ahead into the Holliday season. Now with the kids back in schooltime is of the essence especially because I have become that mom taxi! Honestly if I am not totally organized I feel like everything will fall apart. Thus, I like to create quick ad delicious weeknight meals packed with nutrition. I avoid getting takeout during the week by planning my meals every Sunday however some weeknight call for takeout occasionally.

    Mexican food is one thing we can all get on board within my household. Pollo Asado is sweet and slightly smokey it tastes fantastic with some extra lime juice drizzled on top. I recommend you marinate chicken  2-4 hours or overnight. It tastes best grilled or cooked in a cast-iron skillet. Leftovers will keep for up to 5 days and you can use it in different meals so it won’t feel like your eating the same old leftovers!

    We like ours over a bed of rice with a side of avocado salad. The flavors in the bowl come together beautifully. What’s Mexican food without a little rice and beans! I typically serve this with beans however I just happened to be out! These bowls will not disappoint!

    ENJOY

    Citrus Pollo Asado Bowls with Avocado Salad

    Kay
    Sweet & Smokey Chicken Perfect addition to any meal!
    Prep Time 2 hrs
    Cook Time 20 mins
    Course Main Course
    Cuisine Mexican
    Servings 5

    Ingredients
      

    Pollo Asado

    • 2 lbs chicken, can use breast, thighs or whole
    • 2 tbsp adobo sauce from can
    • 1/2 cup orange juice
    • 1 tsp lemon juice
    • 1 tbsp lime juice
    • 1 tsp garlic powder
    • 2 tsp cumin
    • 2 tsp oregano
    • 2 tsp salt
    • 4 garlic cloves minced

    Rice

    • 1.5 - 2 cups rice cooked according to package

    Avocado salad

    • 1 cup tomato diced
    • 2 cups avocado diced
    • 1 garlic clove minced
    • 1/4 cup red onion diced
    • 1/3 cup cilantro leaves diced
    • 1/2 tsp oregano
    • 2 tbsp avocado oil
    • 1 tbsp fresh lemon juice
    • 1 tbsp fresh lime juice
    • salt and pepper to taste

    Instructions
     

    For the Pollo Asado:

    • In a large ziplock freezer bag and in the adobo, citrus juice, minced garlic, and spices. Add in chicken pieces, seal bag massage chicken and marinate 2-4 hours. Don't let it marinate for longer the 24 hours as it will toughen the chicken, you want TENDER.
    • Heat your cast iron and add cooking oil. Cook chicken on medium-high heat for about 10 minutes each side, or until center reads 165 F. If you choose to grill your chicken cook each side 7-10 minutes or until center reads 165 F and the outside is nicely chared. Let rest 3 minutes before cutting.

    For the Avocado salad:

    • In a medium bowl add all ingredients and toss. Be carful not to smash the avocado.

    To assemble bowls:

    • Layer rice in 4 or 5 bowls and top with chiken and avocado salad. I like to add purple cabbage but green leaf lettuce wokrs great too! Enjoy!
    Keyword chicken, pollo, pollo asado

     

    LIGHTENED-UP CHICKEN SALAD

    This easy chicken salad has the perfect blend of flavors and add-ins. It makes the very best sandwiches and wraps! It is simple and makes a great lunch. This salad can be spread out throughout the whole week. This chicken salad is made with a Greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.

    My days are busy, and time seems to fly around here. I spend a lot of time carting my kids around to school and sports practices. I’m starting to think a laptop is a good investment for work since I can’t seem to find more than two hour stretches at my desk. Some days it can be so hard to find the time to prepare lunch. It is in the moments I am not prepared and will go straight to the pantry for a snack which will turn into the entire package! As Brittany Spears would say, “Opp’s I did it again.” I really like to have this chicken salad on hand for times when there isn’t a lot of time. I heat a low carb flat wrap, scoop the chicken salad in and go about my day! I feel like there is a lot of mamas out there that can relate to lunch standing up, ha! This is one of those recipes you can use over a few days and it tastes amazing, doesn’t break the calorie bank and is so convenient!

    So now that we have established that this is one of my favorite make ahead lunch recipes, let me give you some ideas how to eat it. Its versitle you can serve it on bread or croissants, in a wrap, or even stuffed in a tomato or piece of lettuce. I like to top mine with some chili flakes for some extra spicy goodness – its so good!

    If you’re in the mood for a sandwich I highly recommend layering up the toppings, tomato, cucumber, lettuce, and avocado. Always go with your favorites!

    LIGHTENED-UP CHICKEN SALAD

    Kay
    This easy chicken salad has the perfect blend of flavors and add ins. It makes the very best sandwiches and wraps! This chicken salad is made with a greek yogurt base instead of mayonnaise. It combines so much flavor you are sure to enjoy every bite.
    Prep Time 25 mins
    Total Time 25 mins
    Course Salad

    Ingredients
      

    • 3 cups cooked chicken breast, cubed 1 lb chicken
    • 3 stalk celery cut into 1/4-inch dice
    • 1/4 cup diced white onion
    • 2 tbsp diced chives
    • 1/2 cup plain greek yogurt
    • 2 tbsp yellow mustard
    • 1/4 cup vegan mayo, I like trader joes brand
    • salt & pepper to taste

    Instructions
     

    • Stir together the greek yogurt, mustard, and mayo.
    • Toss in the remaining ingredients.
    • Serve on top a salad, on some bread, in a tomato or a wrap! 
      Enjoy!