mock chicken salad

Ingredients

• Chick'n Strips

  Gardein

  4 strip or 34g

• Celery

  Raw

  3 stalk, medium or 120g

• Baby carrots

  Baby, raw

  2 medium or 20g

• Pickles

  Cucumber, dill or kosher dill

  2 slice or 14g

• Onions

  Young green, tops only

  2 tbsp or 12g

• Just Mayo

  Hampton Creek

  1 Tbsp or 14g

• Mustard

  Yellow - Kroger

  1 tsp or 5g

• Lemon Pepper Seasoning

  Wegmans

  ¼ tsp or 1g

• Lemon juice from concentrate, bottled, Real Lemon

  1 tsp or 5g

Directions

1. Begin cooking the chick’n strips. Season with lemon pepper. While those are cooking, begin dicing the vegetables into relatively small chunks. Especially the carrots and pickles(if you don’t have pickles you can substitute it for relish).
2. Put veggies in a bowl and mix in the mayo, mustard and lemon juice.
3. After the chick’n strips are done cooking, allow to cool. After they’ve cooled enough to touch, dice and mix into veggie mixture.
4. You can season with more lemon pepper. You could also put in salt, pepper, garlic powder, hot sauce.. really, wherever your tastebuds take you!
5. You can serve immediately or after it’s been refrigerated. You could also add cabbage or more veggies in general to bulk it up for very few calories. Enjoy!