Almond Dill Chicken Salad Lowfat And Very Low Gi Recipes

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ALMOND CHICKEN SALAD



Almond Chicken Salad image

This is a great summer salad that can be prepared ahead of time so you can enjoy the day.

Provided by LINDA W.

Categories     Salad

Time 30m

Yield 4

Number Of Ingredients 12

4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
½ pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
½ cup fresh cilantro leaves
½ cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 ½ tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard

Steps:

  • In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
  • In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Nutrition Facts : Calories 323.4 calories, Carbohydrate 19.7 g, Cholesterol 53.9 mg, Fat 15.1 g, Fiber 4.4 g, Protein 26.3 g, SaturatedFat 1.8 g, Sodium 236.8 mg, Sugar 9.9 g

ALMOND CHICKEN SALAD



Almond Chicken Salad image

My mother used to prepare this chicken salad with grapes and almonds for an evening meal during the hot summer months. It's my favorite of my mother's chicken salad recipes. You can also serve it as a delicious but quick luncheon or potluck dish. -Kathy Kittell, Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 16

4 cups cubed cooked chicken
1-1/2 cups seedless green grapes, halved
1 cup chopped celery
3/4 cup sliced green onions
3 hard-boiled large eggs, chopped
1/2 cup Miracle Whip
1/4 cup sour cream
1 tablespoon prepared mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon celery salt
1/8 teaspoon ground mustard
1/8 teaspoon paprika
1/2 cup slivered almonds, toasted
1 kiwifruit, peeled and sliced, optional

Steps:

  • In a large bowl, combine chicken, grapes, celery, onions and eggs. In another bowl, combine the next 9 ingredients; stir until smooth. , Pour over the chicken mixture and toss gently. Stir in almonds and serve immediately, or refrigerate and add the almonds just before serving. Garnish with kiwi if desired.

Nutrition Facts : Calories 351 calories, Fat 23g fat (5g saturated fat), Cholesterol 152mg cholesterol, Sodium 540mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.

MEDITERRANEAN CHICKEN AND PASTA SALAD (LOW GI, LOWFAT)



Mediterranean Chicken and Pasta Salad (Low GI, Lowfat) image

From "The Good Carb Cookbook", posted for safe keeping. Note: Cooking time = refrigeration time. Note: 5/8 cups dressing is 1/2 cup plus 2 tablespoons.

Provided by Treewoman

Categories     Chicken Breast

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup chopped sun-dried tomato (not packed in oil)
1/4 cup water
4 ounces rigatoni pasta or 3 cups rigatoni pasta
1 1/2 cups diced chicken breasts (roasted or grilled) or 8 ounces diced chicken breasts (roasted or grilled)
1 cup chopped canned artichoke heart (drained)
1/4 cup sliced black olives
1/4 cup sliced scallion
5/8 cup low-fat Italian salad dressing (nonfat or lowfat) or 5/8 cup reduced-fat red wine vinaigrette (nonfat or lowfat)
8 cups torn romaine lettuce
1/4 cup chopped walnuts (optional)
1/4 cup grated parmesan cheese

Steps:

  • Combine the dried tomatoes and water in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 2 minutes or until the tomatoes are soft and the liquid is absorbed. Set aside to cool to room temperature.
  • Cook the pasta al dente according to package directions. Drain, rinse with cool water and drain again.
  • Put the cooked pasta in a medium sized bowl. Add the tomatoes, chicken, artichoke hearts, olive and scallions; toss to mix well. Pour 1/4 cup of the dressing over pasta mixture, and toss to mix well. Cover the pasta mixture and refrigerate for at least 2 hours.
  • When ready to serve, place the romaine in a large bowl and add the pasta mixture, the remaining dressing, and, if desired, the walnuts. Toss to mix well. Sprinkle the Parmesan cheese over the salad and toss again. Serve immediately.

Nutrition Facts : Calories 223.1, Fat 6.9, SaturatedFat 1.8, Cholesterol 31.7, Sodium 670.9, Carbohydrate 33.3, Fiber 7.4, Sugar 5.2, Protein 9.7

CHICKEN SALAD CROISSANTS WITH FRESH DILL



Chicken Salad Croissants with Fresh Dill image

Fresh dill is the secret to the success of these cold sandwiches. I like to use miniature croissants when serving them as an appetizer.

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 20m

Yield 21 servings.

Number Of Ingredients 8

3 cups diced grilled chicken
1 can (11 ounces) mandarin oranges, drained and halved
1 cup halved seedless red grapes
2 celery ribs, finely chopped
1/2 cup mayonnaise
1/4 cup sunflower kernels
2 tablespoons minced fresh dill or 2 teaspoons dill weed
7 croissants or 21 miniature croissants, split

Steps:

  • In a bowl, combine the first seven ingredients. Spoon onto croissants; replace tops. If using large croissants, cut into thirds. Serve immediately.

Nutrition Facts : Calories 178 calories, Fat 11g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 201mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 1g fiber), Protein 8g protein.

CHICKEN SALAD WITH GRAPES, CASHEWS, APPLES AND FRESH DILL



Chicken Salad with Grapes, Cashews, Apples and Fresh Dill image

The flavors and textures of sweet grapes, crunchy cashews, crispy apples and savory chicken make this a stand-out recipe for your next brunch or lunch.

Provided by Brooke Lark

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 10

2 boneless skinless chicken breasts, boiled, diced
1 cup seedless red grapes, each cut in half
1 cup salted cashews
1 small Gala apple, finely diced
1/4 cup finely chopped red onion
1/4 cup finely chopped green onions
1/2 to 1 cup reduced-fat mayonnaise
Juice of 1 lime (1 to 2 tablespoons)
1 teaspoon chopped fresh dill
Salt and pepper to taste

Steps:

  • In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste.

Nutrition Facts : ServingSize 1 Serving

ALMOND-DILL CHICKEN SALAD (LOWFAT AND VERY LOW GI)



Almond-Dill Chicken Salad (Lowfat and Very Low GI) image

From "The Good Carb Cookbook", posted for safe-keeping. Note: you can substitute 3 (6oz) cans of chicken breast (drained) for the fresh chicken. Cook times = refrigeration time.

Provided by Treewoman

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups diced cooked chicken or 2 cups cooked turkey breast
8 ounces water chestnuts, drained and coarsely chopped
1/2 cup thinly sliced celery
1/2 cup toasted sliced almonds
1/4 cup sliced scallion
1/3 cup fat-free mayonnaise or 1/3 cup light mayonnaise
1/4 cup nonfat sour cream or 1/4 cup light sour cream
1 tablespoon finely chopped fresh dill weed or 1 teaspoon dried dill
1/8 teaspoon white pepper

Steps:

  • Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
  • Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
  • Add the mayonnaise mixture to the chicken mixture and toss to mix well. Stir in a little more mayonnaise if the mixture seems too dry.
  • Cover the salad and chill for at least 2 hours before serving. Use as a sandwich filling, serve over a bed of fresh greens, or use to fill a cantaloupe or avocado half.

Nutrition Facts : Calories 205.6, Fat 9.7, SaturatedFat 1.5, Cholesterol 37.4, Sodium 162.3, Carbohydrate 15.5, Fiber 2.9, Sugar 4.4, Protein 15.3

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