Today was a glorious lesson learned by accident. I cooked up some chicken that I planned to chop up in the mini prep and use in a wrap. I randomly decided to cook up a bit of tofu as well to extend it a bit. When I threw the cooked chicken and sautéed tofu in the mini prep and ran it, the tofu acted like a binder and gave it a chicken salad consistency. I haven’t used mayo for chicken/turkey/tuna salads in awhile. But I typically replace it with either some light sour cream or whipped cream cheese. But learning of this just became my new favorite binder for meat salads like that. As you can see, it then got wrapped up in low carb salsa tortillas with lots of fresh veggies. A refreshing and delicious post-workout lunch.
