Light Chicken Salad Recipes
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
CHICKEN SALAD SANDWICHES
These classic chicken salad sandwiches are open for interpretation. Depending on your level of prep, you can create them using either home-cooked chicken or a rotisserie chicken from the store. From there, the creativity is all up to you. Make them yours, make them delicious, make them again!
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In medium bowl, mix all ingredients except bread. Spread mixture on 4 bread slices. Top with remaining bread.
Nutrition Facts : Calories 430, Carbohydrate 27 g, Cholesterol 60 mg, Fat 4, Fiber 1 g, Protein 19 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich, Sodium 630 mg, Sugar 2 g, TransFat 0 g
LIGHTER CHICKEN SALAD
Try our creamy, not-too-heavy rendition of an American lunch standby.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with 2 forks.
- In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.
Nutrition Facts : Calories 192 g, Fat 5 g, Protein 31 g
LIGHT CHICKEN SALAD
Classic chicken salad is heavy and rich. This refreshing variation is more suitable for summer dining. It tastes delicious over crisp salad greens or in a whole wheat pita.
Provided by RDcook444
Categories Chicken Breast
Time 20m
Yield 5 cups salad, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop poached and cooled chicken breasts into small bite-size pieces.
- Add mayonnaise, yogurt, cider vinegar, and mustard, stirring well to combine.
- Mix in green onion, tomato, cucumber, and grapes.
- Refrigerate for at least one hour to develop flavors.
- Serve as desired.
Nutrition Facts : Calories 200.9, Fat 2.7, SaturatedFat 0.6, Cholesterol 53.9, Sodium 157.2, Carbohydrate 17.8, Fiber 1.6, Sugar 13.5, Protein 25.4
HOT CHICKEN SALAD (MAKEOVER - LIGHT)
I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.
Provided by WI Cheesehead
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- In a small saucepan, whisk flour and milk until smooth.
- Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
- In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
- Whisk in the milk mixture.
- Stir in the chicken, celery, water chestnuts, croutons and almonds.
- Spoon into a 2 quart baking dish coated with non-stick cooking spray.
- Cover and bake for 25 minutes.
- Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
- Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.
Nutrition Facts : Calories 314.1, Fat 14.1, SaturatedFat 5.2, Cholesterol 74.3, Sodium 517.9, Carbohydrate 17.5, Fiber 2.3, Sugar 4.3, Protein 28.8
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