Hummus Chicken Salad
Upgrade your lunch with this twist on a classic, Hummus Chicken Salad! You’ll be amazed at how the rich, fresh-tasting Lemon Twist Hummus pairs beautifully with all your favorite chicken salad flavors. My favorite chicken salad has red grapes, celery and sliced almonds, and with the lemon in the hummus I thought basil would be perfect as well. The result is savory and sweet with some crunch from the almonds and celery. It’s so addicting! Once you make this, I doubt you’ll go back to mayo. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
If you follow me on Instagram, you probably already know that last month I got to join a group of fellow food bloggers on a trip to Richmond, VA to visit the Sabra* factory, see how hummus is made, taste all the different varieties and learn more about their products. I was in hummus heaven! First we learned a ton about the products and the company and I was really surprised to learn how many Americans say they haven’t tried hummus yet – what are you waiting for? Not only is hummus great for dipping, it’s also wonderful for topping, mixing and cooking. Give it a taste!
The factory was really neat, we had to put on a ton of gear for sanitation reasons and it was interesting to see the whole process of how the hummus is made and packaged. Though Sabra also makes salsa, guacamole and Greek yogurt dips, each product type has their own factory located near where the main ingredients are grown (for maximum freshness). So while the hummus factory is in Richmond, the guacamole is made near the avocados in Mexico, the salsa is made in California and the Greek yogurt is made in New York. I was also surprised to see they only make one flavor of hummus at a time, so different days you will see them making different flavors.
We also got to go to the Sabra test kitchen and meet with their Executive Chef, MaryDawn Wright, who taught us the difference between taste and flavor and allowed us to sample Sabra’s entire product line. Needless to say, this was my favorite part! Lemon Twist has unseated longtime love Roasted Pine Nut as my favorite hummus flavor, but I was also pleasantly surprised by how much I liked the Pizza hummus they have coming out soon (keep an eye out this Fall!).
Sabra even let us invent our own hummus flavors in the test kitchen and provided us with tons of fun mix-ins and toppings. I love citrus and was still swooning from the Lemon Twist hummus I used in this Hummus Chicken Salad, so my signature hummus was flavored with fresh lemon juice, lemon olive oil, lemon and lime zest, basil, black pepper and topped with Meyer lemon, edamame, pine nuts and sprouts. Not to pat myself on the back, but it was divine.
For lunch in the test kitchen we had delicious seasoned chicken and steak and I topped my chicken with my new favorite, Lemon Twist hummus. It was the best combination, and it inspired me to make the chicken salad recipe you’re seeing here today. This Hummus Chicken Salad can be served in a pita, a lettuce wrap, on a bed of greens or simply on it’s own. It makes for a filling, delicious, protein-packed, low carb lunch and it comes together in a snap. Whether you’re a seasoned hummus-lover like me or you’re a hummus-newbie, this recipe is a perfect way to enjoy this rich and savory treat.
*I have partnered with Sabra as part of their 2015 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own and I have not been paid to publish positive comments.
Hummus Chicken Salad
- 1 tablespoon olive oil
- ½ teaspoon dried basil
- ½ teaspoon oregano
- ½ teaspoon fennel seeds
- 1 ½ lbs uncooked boneless skinless chicken breasts, diced into ½” cubes
- 1 cup halved red seedless grapes
- ¼ cup diced celery
- 1/3 cup sliced almonds
- 1 tablespoon chopped fresh basil
- ½ cup Sabra Lemon Twist Hummus
- In a large skillet, bring the olive oil over medium-high heat and add the dried basil, oregano and fennel seeds. When oil is hot, add the diced chicken and stir until coated with oil and herbs. Cook, stirring occasionally, for 5-7 minutes until chicken pieces are cooked through. Remove to a container and allow to cool. Place in the refrigerator until chilled.
- When chicken is completely cooled, transfer it to a mixing bowl and add the grapes, celery, almonds, basil and hummus. Stir lightly until well combined and serve.
6 per (3/4 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)