Hummus Chicken Salad

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

Enjoy!

Amy