Creamy Chicken Salad/Spread

Hello All Yet another High Protein Recipe from the Laboratories of Dx! Creamy Chicken Salad/Spread. This is a Chicken Salad that is Moister than Moist. It has a few steps, but is worth it. First off- The cooking of the chicken! Start with 4 or five Chicken Breasts. Sometimes I use the "Skinless/Boneless, But for the best flavor and most moisture Just use the "Split Breasts." Strip of any skin and fat that you possibly can while raw. Now, Most important- The "Poaching of the Breasts!" Put the chicken in a saucepan and cover with COLD Water. Add 1 tablespoon of vinegar to the poaching water. Put it on medium heat. The moment that the chicken gets to the Beginnings of a boil Take off of the heat and let stand until water is nearly room temp. (I got this poaching "Secret" from Sarah Molton. Even called in that day!) It makes the moist-est chicken ever, And when starting to eat chicken, Moisture is the difference that makes all the Difference. I know I've put this all out of order as recipes go, But the "Poaching Chicken Breast" Trick, Will work with any chicken recipe, not just this one. So with the chicken Poaching under way- Back to this recipe, specifically. Follow? Ingredients- 4 to 5 chicken breasts Poached, Boned and finely diced. 2 Boiled Eggs, finely minced. ¼ cup grated Low-Fat Cheese. ½ cup Very finely minced Celery ¼ to ½ cup Very finely minced Dill Pickle (to taste) ¼ to ½ cup Very finely minced Green Onion (to taste) ¼ cup Very finely minced Green Bell Pepper 1 Large Tomato, quarter and remove seeds before finely mincing. 1 small package of Fat Free Cream Cheese. 1 heaping Tablespoon of Reduced Fat Mayo ½ to ¼ teaspoon of Salt (to taste) ¼ Teaspoon of Black Pepper 1 Tablespoon of Flax Seed Meal 1 Tablespoon of Real Bacon Bits or very finely diced deli slice ham. 1 Scoop of Whey Protein Powder- "Prepared" .....(Prep Protein Powder by adding .....small amount of water and Pickle Juice ... and stir into a paste. .....then add a little more water to make it a liquid) I always start the Chicken poaching first, Then, While it is heating up and cooling down, I do all of the "Mincing." By now it's clear that this recipe has a lot of mincing! Everything should be the size of a small kernel of corn or smaller. The tighter and more anal-retentive You can be in the smallness of the cutting The better the finished texture. Once everything is minced, Put the Fat Free Cream Cheese in a large bowl And place in the microwave on low power setting to soften. Add the Mayo to the Cream Cheese and mix thoroughly. To this and the "Protein Paste" and mix completely. Add all of the minced ingredients and mix thoroughly. Once the Chicken Breasts are cooled down, De-bone and cut into ¼ inch cubes Or as close to that as you can get. Because the chicken is so moist it won't Tear-up and shred the way it will if dry. Use a very, very sharp knife. Non-serrated edge. Gentle Fold the chicken into the mixture. It should be the consistency of a Spread, thick and creamy. Refrigerate for at least one hour Before serving in any number of ways. -Rolled in a Low Carb Soft Flour Tortilla, -In a Romaine Leaf, -On small slice of Toast, -Filling a hollowed out Tomato, -Spread on Rice Cake, -Etc, etc, etc........... The "Whole She-Bang" has- Approx. 180 grams of Protein, 29 grams of Fat, 43 grams of Carbs, - 20 grams of Dietary Fiber, (So, Net Impact Carbs = 23gms) Making it right at an 8 to 1 ratio of Protein to Carbs. Obviously this will feed several Hungry Snackers, But you must eat it up soon Because due to the egg/Mayo/Cream Cheese mix, Even refrigerated, the Third day could get "Sketchy." When chicken is too dry to tolerate, This mixture seems to work. I sometimes will add ¼ cup of minced Cucumber, or ¼ cup of minced Black or Green Olives, or ¼ cup of minced Granny Smith Apple, or Pine Nuts, Sunflower seeds, Pecans, Minced Raisins, Grated and minced Carrot, Etc, etc, etc..... Variety is the spice of Life!!! Well, back to the Lab, er..., Kitchen! Keep that Protein level Up! Best Wishes- Dx