Lighter Chicken Salad Recipes
LIGHT CHICKEN CAESAR SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
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
BASIC CHICKEN SALAD
This basic chicken salad is a family favorite. I like to use baked thighs or breasts that have been sprinkled with basil or rosemary.
Provided by Jackie M.
Categories Salad
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
- In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, almonds, and celery.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 8.4 g, Cholesterol 125.9 mg, Fat 63.1 g, Fiber 2.9 g, Protein 44.3 g, SaturatedFat 9 g, Sodium 403 mg, Sugar 2.2 g
LIGHT CHICKEN SALAD
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
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
LIGHTER CHICKEN SALAD
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
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
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