When I’m cooking chicken just for two it seems that there is always one lonely leftover piece. Eating it the next day for lunch can get redundant, but not if you dress it up in a chicken salad.
Chicken salad is one of my favorite things to do with leftover chicken. Just like there are a million and one ways to make chicken, there are a million and one ways to make chicken salad. No matter how much chicken you have left, you can quickly mix it up with just a few ingredients and have a whole new delicious meal, either on a sandwich, bed of lettuce, or just straight out of the bowl!
There is really no measuring when it comes to making chicken salad, but I’ll give you a sample recipe that I use to make my favorite version of chicken salad. It’s kind of a take on the classic Waldorf Chicken Salad, without the standard high fat and calorie counts thanks to fat free mayonnaise. This recipe is for a 1.5 lb package of boneless skinless chicken breasts, but you can scale it down for whatever amount of chicken you have leftover from last night's dinner.
Caitlin’s Slimmed-Down Chicken Salad
4 servings
Ingredients:
1.5 lb boneless skinless chicken breasts, cooked and shredded/chopped
¼ cup fat free mayonnaise
1 tablespoon light mayonnaise
1 tablespoon lemon juice
1/3 cup diced celery
1/3 cup diced white onion
1/2 cup diced grapes
½ teaspoon salt
¼ teaspoon pepper
1-2 tablespoons fresh chopped parsley
Method:
Mix all ingredients in large bowl. Enjoy!
Nutrition Information:
Calories: 233
Total fat: 3.3g
Saturated Fat: 0.9g
Cholesterol: 104.9mg
Sodium: 566.2mg
Carbohydrates: 5.9g
Fiber: 0.8g
Sugar: 4.1g
Protein: 40.9g
There are so many other ways to create delicious chicken salad. Here are two of my other favorite combinations:
- Buffalo: chicken, Frank’s Red Hot Sauce, Laughing Cow Light Blue Cheese flavor, Greek yogurt, celery, onion, salt, pepper
- Mediterranean: chicken, Greek yogurt, canned artichoke hearts, cucumber, onion, calamata olives, salt, pepper, oregano
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