Monday, March 12, 2012

Chicken Salad with Hummus

Does anyone else feel like yesterday absolutely flew by? Stupid daylight savings, I love it in the fall, but hate it in the spring.

I spent most of the day doing some things around the apartment that I’ve been neglecting, catching up on emails, and grocery shopping. Unfortunately I didn’t take many pictures, but I do have a new recipe for you all! I got the idea from my friend Brad when I was hanging out at his place on Friday night. He was munching on some chicken salad that he made, and I was intrigued when he told me it was made with hummus. He said that he saw the recipe online somewhere and after I tasted it I knew that I wanted to try to recreate it, with my own little spin of course Smile.

I love the idea of making chicken salad with hummus instead of mayonnaise because hummus is so much healthier for you. It’s tasty, less fattening and has a decent amount of protein. I had most of the ingredients on hand already and picked up the rest while I was at the grocery store.


Not only was this recipe a cinch to make, but it was also incredibly tasty and I hardly even noticed a difference between this and “regular” chicken salad. It’s low calorie and is full of protein and healthy fats.


If you’re a fan of chicken salad and/or chicken salad sandwiches, I’d highly recommend giving this a try! It’s a slight variation on a classic southern dish, and I think you’ll really enjoy it.


Chicken Salad With Hummus


  • 2 cups shredded cooked chicken*
  • 1/2 cup hummus (I used Sabra Roasted Red Pepper)
  • 1 Tbsp. lemon juice
  • 1 celery stalk, chopped
  • 1/3 cup dried cherries
  • 1/4 cup walnuts, chopped
  • Dash of Creole or Cajun seasoning


Stir hummus and lemon juice in small bowl. Combine with shredded chicken in a medium-sized mixing bowl and mix thoroughly. Add celery, dried cherries, and walnuts and sprinkle with Creole seasoning. Stir until evenly coated. Refrigerate and serve cold. Serves 4.

*I cooked my chicken by boiling four thinly sliced chicken breasts on the stove top for about 30 minutes, and then pulled it apart with my fingers to shred it.

Nutritional information (per serving): Calories: 231.3 | Total fat: 9.1 g | Saturated fat: 1 g | Cholesterol: 49.3 mg | Carbohydrates: 14.3 g | Dietary fiber: 2.9 g | Sugar: 6.3 g | Protein: 23.5 g



I plan on munching on this for dinner all week, and I’ll probably alternate between just eating it plain with additional sides and eating it as a sandwich. Let me know if you give it a try! I’d love to hear what you think.


Oh, and before I go, here’s the winner of my Larabar giveaway:


Congratulations, Heather!


I’m glad you like the peanut butter cookie flavor, because you’re about to have two of them delivered to your door! Please shoot me an email at with your full name, mailing address, and phone number and I’ll send it over to the folks at Larabar. Thanks to everyone who entered!

I’m off to my rotation for the day. Happy Monday!


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