Superb Lite Chicken Salad Recipes

THE BEST CHICKEN SALAD EVER

Steps:

• In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.

MY FAVORITE CHICKEN SALAD

Steps:

• Stir chicken, celery, pecans, mayonnaise, yellow onion, relish, mustard, pepper, dill, lemon juice, sugar, salt, garlic powder, and paprika in a bowl until well combined. Refrigerate at least 1 hour before serving.

BASIC CHICKEN SALAD

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.

SUPERB CHICKEN SALAD

Steps:

• Method.
• -1. Place chicken into a large frying pan in a single layer. Pour pineapple juice over chicken. Set pineapple pieces aside. Add thyme to chicken. Bring to the boil over medium heat. Reduce heat to low. Cover. Simmer for 10-12 minutes. Remove from heat.
• 2. Set chicken aside to cool in poaching liquid. Remove chicken, reserving 1/4 cup poaching liquid. Slice chicken diagonally.
• 3. Heat oil in a frying pan over medium heat. Add onion. Cook for 3 to 4 minutes or until tender. Stir in curry powder and chutney. Remove from heat. Stir through mayonnaise and reserved poaching liquid.
• 4, Tear lettuce leaves in half. Place onto a serving platter. Top with sliced chicken, pineapple pieces, mango, avocado and macadamia nuts. Drizzle with dressing. Season with salt and pepper. Serve.
• Variation: Try replacing the chicken with cooked prawns and the mango with peeled ripe peaches.
• If you're watching the kilojoules, replace the mayonnaise with Greek-style yoghurt and leave out the nuts.

LIGHTER CHICKEN SALAD

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.

LITE CASHEW CHICKEN SALAD

Steps:

• Boil chicken 1/2 hour, or until completely cooked.
• Cool and cube.
• Slice celery and onions.
• Combine chicken, grapes, celery and onions.
• Add dressing mixture and mix well.
• Chill 4 hours before serving.

SUPERB SAUERKRAUT SALAD

Steps:

• For the sauerkraut drain and rinse (with water) squeeze excess water out.
• Taste as you go the more you rinse and the more you squeeze the more tanginess you lose.
• I usually do this 3 times (we like a little tang).
• In a large bowl mix sauerkraut, carrots, celery, onion, peppers.
• Mix well.
• In a bowl whisk together sugar and oil.
• Will be grainy looking don't worry.
• If to thick add a touch more oil.
• Pour over sauerkraut mixture.
• Mix well.
• Cover and chill 8 hours.
• Note prep time does not include chill time.
• *You can use as much as you like, any combination works.
• You can use hot peppers with the green.
• I have a hard time measuring stuff for salads.
• I usually chop and dump.

SUPERB LITE CHICKEN SALAD

Steps:

• 1. Trim and dice the chicken breasts. Cook until slightly browned. Cool completely and then chop until pieces are about the size of raisins or slightly smaller but do not shred. Place in mixing bowl.
• 2. Peel, core and dice the apple and add to chicken with the chopped onion.
• 3. Dice the celery and cut the grapes into quarters (or 6th's if larger grapes are used) and add to chicken.
• 4. In separate bowl combine last five ingredients and blend well. Stir into chicken mixture.
• 5. Refrigerate several hours to allow flavors to blend and enjoy.