Lighter Chicken Salad Recipes

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LIGHTER CHICKEN SALAD



Lighter Chicken Salad image

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

Coarse salt and ground pepper
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
1/4 cup light mayonnaise
1/4 cup low-fat buttermilk
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 to 1 teaspoon hot sauce
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley

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



Light Chicken Salad image

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

3 boneless skinless chicken breasts, poached and cooled
1 tablespoon light mayonnaise
1 cup nonfat yogurt, plain
1/2 cup cider vinegar
1 teaspoon Dijon mustard
1 cup green onion, chopped
1 roma tomato, chopped
1 cucumber, chopped
1 cup red grapes, cut in half

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

LIGHT CHICKEN CAESAR SALAD



Light Chicken Caesar Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cups cubed day-old crusty bread (preferably whole wheat)
2 tablespoons extra-virgin olive oil
1/2 cup nonfat plain Greek yogurt
1 cup shredded parmesan cheese (about 2 ounces)
1 small clove garlic
2 anchovy fillets
Juice of 1 lemon
1 teaspoon dijon mustard
1 pound skinless, boneless chicken breasts
Kosher salt
2 romaine lettuce hearts, chopped
Freshly ground pepper

Steps:

  • Make the croutons: Preheat the oven to 350 degrees F. Toss the bread cubes in a large bowl with 1 tablespoon olive oil. Spread on a baking sheet and bake until crisp, tossing halfway through, about 20 minutes. Meanwhile, make the dressing: Puree the yogurt, 2 tablespoons parmesan, the garlic, anchovies, lemon juice, mustard and 2 tablespoons water in a mini food processor or a blender. Pound the chicken between 2 pieces of plastic wrap with a heavy skillet until 1/2 inch thick. Brush a rimmed baking sheet with the remaining 1 tablespoon olive oil; add the chicken and season with salt. Brush evenly with 1 tablespoon of the dressing and sprinkle with 2 tablespoons parmesan. Broil, undisturbed, until golden and cooked through, about 5 minutes. Transfer to a cutting board. Toss the lettuce, croutons and the remaining dressing and 3/4 cup parmesan in a large bowl. Thinly slice the chicken. Divide the salad among bowls, top with the chicken and season with pepper.
  • Photograph by Christopher Testani

Nutrition Facts : Calories 368 calorie, Fat 15 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 534 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 37 grams

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