Skinny Citrusy Strawberry Chicken Salad Recipes

CHICKEN POPPY SEED SALAD

Chicken Poppy Seed Salad image

Juicy berries, crisp sugar snap peas and crunchy pecans complement the lime-marinated chicken in this pretty salad. The homemade sweet-sour dressing is simply delicious. -Rebekah Radewahn, Wauwatosa, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings plus 1 cup leftover dressing.

Number Of Ingredients 18

Ingredients

3 tablespoons thawed limeade concentrate
1/4 teaspoon pepper
3/4 pound boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
DRESSING:
1/2 cup white vinegar
1/3 cup sugar
1 teaspoon dried minced onion
1 teaspoon ground mustard
1/2 teaspoon salt
1 cup canola oil
1 tablespoon poppy seeds
SALAD:
1 package (6 ounces) fresh baby spinach
2 cups sliced fresh strawberries
1 cup fresh sugar snap peas, trimmed
1 small red onion, chopped
1/2 cup pecan halves, toasted

Steps:

In a large bowl, combine limeade concentrate and pepper; add the chicken. Cover and refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute chicken in oil until no longer pink., Meanwhile, in a blender, combine the vinegar, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds., In a large serving bowl, toss spinach with strawberries, peas, onion, chicken and 1/2 cup dressing. Sprinkle with pecans. Refrigerate leftover dressing.

Nutrition Facts : Calories 479 calories, Fat 35g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 167mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 5g fiber), Protein 22g protein.

SKINNY CITRUSY STRAWBERRY-CHICKEN SALAD

Skinny Citrusy Strawberry-Chicken Salad image

63% less sat fat • 56% less sodium than the original recipe. Double up with delicious strawberry flavor-it's in the salad and the dressing!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 17

Ingredients

4 medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
1/4 teaspoon black pepper
1/8 teaspoon salt
1 cup reduced-sodium chicken broth
1 recipe Strawberry Citrus Dressing (below)
1/2 cup strawberries
1/3 cup orange juice
2 tablespoons canola oil
2 teaspoons finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon chili powder, if desired
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
6 cups fresh watercress
2 cups halved strawberries
1/4 cup chopped pecans, toasted

Steps:

Sprinkle the chicken breast halves with pepper and salt. In a large skillet, bring chicken broth to boiling. Add chicken; reduce heat. Cover and simmer for 12 to 14 minutes or until chicken is tender and no longer pink, turning once halfway through cooking time. Meanwhile, prepare Strawberry Citrus Dressing as directed in step #3.
Remove chicken from skillet and discard broth. Thinly slice cooked chicken. In a large bowl, toss together watercress, strawberries, and chicken. To serve, drizzle warm dressing over salad and sprinkle with pecans. Serve immediately.
Strawberry Citrus Dressing: In a blender or food processor, combine strawberries, orange juice, canola oil, lemon peel, lemon juice, sugar, chili powder, ground black pepper and salt. Cover; blend or process until smooth. Transfer mixture to a small saucepan. Bring just to boiling. Simmer, uncovered, 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup.

Nutrition Facts : Calories 370, Carbohydrate 13 g, Cholesterol 100 mg, Fat 3, Fiber 3 g, Protein 40 g, SaturatedFat 2 1/2 g, ServingSize 2 cups, Sodium 400 mg, Sugar 8 g, TransFat 0 g

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