Lightened Up Creamy Chicken Salad Recipe 415

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CHICKEN SALAD



Chicken Salad image

I lightened up this chicken salad by using fat free yogurt in place of half the mayo. I stick with regular mayo as opposed to light mayo. The light stuff has half the calories as the original, but it loads up on artificial ingredients and thickeners to counteract the loss of calories. Plus, it just tastes strange. I like the salad on a whole wheat bun, but you could just scoop it on a bed of lettuce to cut back on carbs.

Provided by Diet It Up

Categories     Lunch/Snacks

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 6

2 cups chicken breasts, cooked and cubed
2 celery ribs, chopped
1 tablespoon mayonnaise
1 1/2 tablespoons plain fat-free yogurt (regular or Greek)
salt and pepper
1 tablespoon chives, chopped

Steps:

  • Combine chicken, celery and chives in a medium bowl. I use bone-in, skin-on chicken breast that I season with salt, pepper and garlic and roast at 400 degrees for 30-35 minutes. Discard the skin and bones and cut into cubes.
  • Add mayo and yogurt and stir to combine.
  • Season with salt and pepper to taste.
  • Serve on a whole wheat bun or scoop onto a bed of lettuce.

Nutrition Facts : Calories 20.6, Fat 1.3, SaturatedFat 0.2, Cholesterol 1.1, Sodium 46.6, Carbohydrate 1.9, Fiber 0.3, Sugar 1.1, Protein 0.5

LIGHTENED UP CREAMY CHICKEN SALAD RECIPE - (4.1/5)



Lightened Up Creamy Chicken Salad Recipe - (4.1/5) image

Provided by rhondacraven

Number Of Ingredients 15

3 cups chopped rotisserie chicken breast (boneless, skinless)
1/2 cup chopped green apple
1/2 cup seedless red grapes, cut in half
1/3 cup raw almonds
2 green onions, sliced
1 tablespoons chopped fresh basil
1/2 cup honey mustard salad dressing (see below)
8 cups shredded romaine lettuce
Honey Mustard Salad Dressing
1/2 cup reduced fat (2%) plain greek yogurt
3 teaspoons dijon mustard, gluten-free
3 teaspoons raw honey
3 teaspoons rice vinegar
1/4 cup extra-virgin olive oil
Pink salt to taste

Steps:

  • Combine the yogurt, mustard, honey, and vinegar in a medium bowl and whisk until combined Then slowly add oil, whisking until well blended. Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

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