Tuesday, September 7, 2010

I'll Have Some "Churkey Salad" and Fries Without the Guilt, Please..

What is it about all these salads that are so fattening???

Last week, I forgot my lunch. As soon as I arrived in the parking lot at school, I was like, “UGH!” I knew I would have to buy a school lunch. Now, I know the stigma that is attached to school lunches, but I have to give a shout out to my school cafeteria—they actually have pretty good school lunches. However, the question to ask is, “Are they POINTS friendly?”

There are usually some healthy options. However, one thing I have noticed is the salads that we serve.   You can get chicken salad, a chef's salad, or tuna salad.  And that made me think about salads at restaurants. It is hard to find a salad that is actually GOOD for you these days. We’ve come to learn that sometimes salads have more fat and calories than a cheeseburger! I mean, think about it. You add things like fried chicken tenders, potato sticks, ham, cheese, crispy Asian noodles, bacon bits, and then pour on a full-fat dressing. You’re looking at a possible 50 fat grams! And those are the LETTUCE salads. Don’t even get me started on the other salads—broccoli salad, chicken salad, tuna salad, egg salad—they are all delicious, but oh my gosh, are they fattening! Not too long ago, I was at a restaurant and saw something on the menu called a “Dieter’s Plate.” Guess what was on the plate? A scoop of tuna salad, a scoop of chicken salad, and a scoop of egg salad. Does that seem healthy to you? Well, it was on a bed of lettuce…

Now, that said, I LOVE chicken salad. It is one of the hardest things for me to turn down at a party or restaurant! It breaks my heart to write about how fattening it is. Because I love it so much, I have had to try to come up with my own healthier version.

I made this salad with Turkey tenderloins that were leftover from our dinner on Sunday night. So I am calling this “Churkey Salad.”

I chopped up a bunch of it into small pieces about the size of peas (I like mine chunky). I would say I probably had about 2 cups of chopped chicken. Then I chopped up 3/4 cup of celery and 3/4 cup of onion. I added in ½ cup of Duke’s light mayonnaise. I added salt and pepper to taste, and also a little of this wonderful dried herb blend. It’s made by McCormick and it is called Salt Free All Purpose seasoning. It’s got everything—parsley, garlic powder, basil, and more-- and I use it on everything!
Churkey Salad
The best all-purpose seasoning!

We piled the chicken salad on Arnold Whole-Grain Sandwich Thins and I made baked potato rounds (fake French fries) to go with it. The whole dinner was 10 points—way less than ordering a chicken salad sandwich with a side of fries!

To make the “fries,” slice russet potatoes to about ½ inch thickness or less. Lay flat on Reynold’s NON-STICK aluminum foil. Salt and pepper the “up” side. Then sprinkle with Emeril’s Original Essence. Spray with cooking spray. Bake at 400 degrees for about 15 minutes. Then flip potatoes, season, and cook for 10-15 more minutes, or until crispy and golden brown.

Now, go and enjoy your guilt-free dinner!


  1. I am pretty sure we made those same "fries" in your illegal toaster oven in the Wicker. Love it!

  2. You have made me hungry and it is almost midnight.

  3. i want to eat that right now! thanks for linking to my blog, liz. keep up the good work! i'm rooting for you!


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