4 leftover chicken breast halves, shredded or cubed
1 large apple, diced with peel on
2 celery stalks, thinly sliced
20-30 grapes (raisins could be used instead)
2 Tbsp. Honey Mustard
1/2 c. Mayo (Substitute 1/4 c. with plain non-fat yogurt to cut fat)
2 Tbsp. Raspberry Vinaigrette dressing
2 Tbsp. dill pickle relish
In large bowl combine chicken, apple, celery and grapes. In a small bowl combine mustard, mayo, raspberry vinaigrette and relish. Add to chicken mixture and combine well. Serve over a bed of spinach, mesclun mix or your favorite lettuce.
THIS IS ANOTHER EASY AND SEMI-COOL SALAD FOR THESE HOT SUMMER NIGHTS.
2 Tbsp oil
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1# chicken tenders or breasts cut into thick strips
1 cup fresh (or frozen) green beans
1 cup fresh (or frozen) yellow beans
1 cup frozen lima beans
1 avocado (I bought a “lite” variety) halved, seeded, peeled and sliced
3 oz crumbled blue cheese Ranch dressing (I used my low fat recipe http://wp.me/p3CD01-pA)
Combine oil and spices in small mixing bowl. Coat chicken and grill 10-15 minutes. Meanwhile, combine beans in a microwave bowl with a few Tablespoons of water. Microwave 4-5 minutes just until heated through. Prepare avocado. Serve chicken over beans with avocado, some added blue cheese and a drizzle of my low fat Ranch dressing.
I THOUGHT EDAMAME WOULD ALSO BE GREAT IN THIS SALAD AND SOMETIMES I GRILL SOME COLORFUL VEGGIES WHILE GRILLING THE CHICKEN TO ADD SOME COLOR (SWEET PEPPERS OF VARIOUS COLORS OR EVEN SWEET POTATO FRIES).
This Chicken Salad has crushed pineapple in it so you have a moist salad without adding so much Mayo. 1 pound chicken breasts 8 oz can crushed pineapple with the juice 1/2-1 cup Mayonnaise 30 seedless red grapes 3 ribs … Continue reading →