Light Taos Chicken Salad Recipes

CHICKEN TAOS

Steps:

• Roll the chicken in the combined flour, salt, pepper. Brown in the margarine on both side, till nice and golden.
• Now add in the onions and the garlic and saute till transparent.
• You may now add in the remaining ingredients, bring to a boil. then cover and reduce heat let simmer for about 35 minute or till its cooked.
• Serve chicken and sauce all the way around a platter of rice of pasta.
• Sprinkle parsley over the chicken, and serve with a crispy salad.

LIGHT CHICKEN SALAD

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.

TAOS SALAD

Steps:

• Combine lettuce,beans,tomatoes,chilies,and sliced olives.
• Chill.
• Combine avocado,sour cream,salad dressing,onions,and seasonings; mix well and chill.
• Just before serving, pour the avocado dressing over the salad and toss lightly.
• Top with shredded cheese and corn chips.
• Garnish with the whole pitted black olives.

LIGHT CHINESE CHICKEN SALAD WITH HOISIN VINAIGRETTE

Steps:

• Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
• Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
• Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.