Skinny Chicken Salad Recipes
SKINNY CHICKEN SALAD
A great mix of sweet, tangy, and crunchy, this Skinny Chicken Salad makes a fantastic lunch.
Provided by Sara Wells
Number Of Ingredients 11
Steps:
- Combine all ingredients except almonds and stir to combine. If possible, chill for an hour or so before eating.
- Before serving, mix in almonds.
- Eat in a lettuce wrap, on whole grain bread, in a wrap, or in a pita.
SKINNY CHICKEN PARMESAN SALAD
While chicken Parmesan is traditionally fried and served with pasta, this lighter version is delightful atop a hearty tomato and basil salad.
Categories Poultry Dinner Poultry Dinner
Yield 4
Number Of Ingredients 11
Steps:
- Trim any visible fat from the chicken breasts and slice them into four 4-ounce servings. Place the chicken between two sheets of wax paper or plastic wrap. Pound with the bottom of a pan or rolling pin until the meat is 1⁄4- to 1⁄2-inch thick.
- Prepare three pie plates or flat-bottomed bowls and place the flour, egg whites, and Parmesan in each respectively. Toss the dried herbs in with the cheese. Working with one piece of chicken at a time, dip the meat into the flour, then the egg white, and finally the cheese. Shake off any excess egg white before coating
- with the cheese. It is best to use one hand for the dry coatings and one for the wet to avoid clumping the batter.
- Spray a nonstick skillet with nonstick cooking spray and place over moderate heat. Sauté the chicken until cooked through, 5 to 6 minutes per side.
- While the chicken is cooking, combine the tomato and basil in a small bowl. In a separate bowl, combine the lemon juice and pepper. Slowly whisk in the oil, then pour the mixture
- over the tomatoes.
- To serve, toss the greens with the tomato and dressing and divide among four plates. Top with the chicken.
Nutrition Facts : Nutritional Info Servings Per Recipe 4 Amount Per Serving Calories
SKINNY CHICKEN SALAD SANDWICHES RECIPE
This skinny chicken salad was so easy to make and was completely guilt-free! It tastes great on it's own or in a sandwich!
Provided by Lauren
Categories Main Course
Time 10m
Number Of Ingredients 11
Steps:
- In a large mixing bowl, combine chicken, celery, grapes, cranberries and pecans.
- Fold in greek yogurt and lemon juice.
- Add garlic powder and salt and pepper, to taste. Mix until well combined.
- Spread chicken salad onto bread or a sandwich thin.
- Top with salad and another slice of bread or half of a sandwich thin.
Nutrition Facts : Calories 379 kcal, Carbohydrate 41 g, Protein 32 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 61 mg, Sodium 372 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
SKINNY CHICKEN SALAD
Make and share this Skinny Chicken Salad recipe from Food.com.
Provided by Kelly1966 S
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, celery, and garlic in bowl.
- Add soy sauce, oil, vinegar and salt; toss lightly.
Nutrition Facts : Calories 75.3, Fat 6.9, SaturatedFat 1, Sodium 543.5, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 1.4
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- In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water.
- Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through.
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- In a small bowl, combine the Greek yogurt, pepper, sea salt, and onion powder until evenly dispersed.
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- Preheat the oven to grill/broil settings on medium - high heat. Place the bread slices onto an oven tray; drizzle with olive oil and bake in the oven (on middle shelf) until crispy. While bread is grilling, prepare chicken:
- Rub the chicken breast with the garlic powder, parsley flakes and salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil and fry chicken until golden on both sides. Remove the chicken and set aside onto a warm plate. Add the bacon strips to the same pan, and fry until golden and crispy. While the bacon is frying, boil your eggs to your liking (and don't forget to check your bread in the oven)!
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- Combine lettuce with the chicken and bacon strips; eggs (halved); avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour over the dressing; mix well to combine, and serve!
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- Heat a large frying pan over a medium heat and add a drizzle of olive oil or a few sprays of Fry Light. Season the chicken and place in the pan and cook the chicken until it is cooked through. Add the bacon and cook until crispy. Once cooked slice the chicken and chop the bacon.
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