Try this simple and delicious chicken salad recipe with hummus.
- Carbohydrate 0 g
- Cholesterol 41.0666666666667 mg
- Fat 6.34666666666667 g
- Fiber 0 g
- Protein 12.74 g
- Saturated Fat 1.76866666666667 g
- Serving Size 1 1 Serving (47g)
- Sodium 38.2666666666667 mg
- Sugar 0 g
- Trans Fat 0.7 g
- Calories 112 calories
Step-by-step
- Combine shredded chicken and hummus in a large bowl and serve in a wrap, on crackers, on sandwich bread, on a salad or even use as a dip.
Traditional chicken salad relies on mayonnaise, an emulsion of oil and egg yolk born from French culinary tradition. Replacing that base with chickpea-and-sesame hummus shifts the dish toward Middle Eastern flavor profiles, where legumes and poultry frequently intersect in historical texts. Hummus provides natural emulsifiers through tahini paste, binding the shredded fibers without requiring additional fats.
Technique and Variations
Shredding the poultry finely ensures the dense chickpea paste coats every surface evenly rather than clumping. When combining ingredients, use chilled cooked meat held below 40 degrees Fahrenheit to prevent food safety hazards. Store the finished mixture in an airtight container for up to three days. Swapping traditional garlic hummus for a roasted red pepper variety introduces extra moisture, which may require draining the pepper pieces on paper towels for 10 minutes to prevent a watery consistency.
- If the mixture appears too thick, incorporate olive oil one teaspoon at a time until reaching a spreadable consistency.
- Ensure poultry pieces measure no larger than one-half inch for optimal texture balance.
