Low-fat chicken salad
Cook time 15 min
Prep time 10 min
Ingredients:
3/4 cup mayonnaise salad dressing4 tsp vinegar
1 tsp honey
1/2 tsp garlic powder
1/2 tsp onion powder
1 dash salt
1 dash black pepper
32 oz chicken breasts
2 tsp stevia leaf sweetener
4 oz raisins
2 stalks celery
Welcome to a delightful culinary experience with our Low-fat Chicken Salad. This refreshing and healthy recipe combines tender chicken breasts with a mix of sweet and savory flavors, perfect for a light lunch or dinner. Whether you're aiming to eat healthier or just looking for a delicious new dish to try, this salad promises to satisfy your taste buds.
Instructions:
- Begin by cooking the chicken breasts. You can poach, bake, or grill them until fully cooked and no longer pink inside. For poaching, bring a pot of water to a simmer, add the chicken breasts, and let them cook for about 15-20 minutes. For baking, preheat your oven to 375°F (190°C) and bake the chicken breasts for about 20-25 minutes. For grilling, preheat your grill and cook for about 6-7 minutes per side.
- Once cooked, allow the chicken breasts to cool slightly, then chop or shred them into bite-sized pieces.
- In a large mixing bowl, combine the mayonnaise salad dressing, vinegar, honey, garlic powder, onion powder, salt, black pepper, and stevia leaf sweetener. Mix well until all the ingredients are thoroughly combined and the dressing is smooth.
- Add the chopped chicken to the bowl with the dressing.
- Add the raisins and finely chopped celery to the bowl.
- Gently stir everything together until the chicken, raisins, and celery are evenly coated with the dressing.
- Cover the bowl with plastic wrap or transfer the salad to a storage container with a lid. Refrigerate the salad for at least an hour to allow the flavors to meld together.
- Serve the Low-Fat Chicken Salad chilled. It can be enjoyed on its own, over a bed of greens, or as a filling for sandwiches or wraps.
Congratulations! You've successfully prepared the Low-fat Chicken Salad. This dish is not only delicious but also nutritious, making it an excellent choice for anyone looking to maintain a healthy diet. Enjoy this salad on its own, or pair it with your favorite whole grain bread or wrap for a wholesome meal.
Low-fat chicken salad FAQ:
You can poach, bake, or grill the chicken breasts. For poaching, simmer in water for about 15-20 minutes; for baking, preheat to 375°F and cook for 20-25 minutes; and for grilling, cook about 6-7 minutes per side.
Chill the salad for at least 1 hour in the refrigerator. This allows the flavors to meld together for a more delicious taste.
Yes, you can use Greek yogurt or a low-fat mayonnaise alternative if you're looking for a lower-calorie option for the dressing.
Store leftovers in an airtight container in the refrigerator. For best quality, consume within 3-4 days.
Dried cranberries or chopped apples can be used as alternatives to raisins for a different flavor and texture.
Tips:
- Here are some tips to ensure your Low-fat Sonoma Chicken Salad turns out perfectly:
1. Poach the Chicken: For the most tender chicken, poach the breasts until they are just cooked through. Overcooking can make the chicken dry.
2. Mix Well: Ensure that you thoroughly mix the dressing ingredients so that the flavors are evenly distributed throughout the salad.
3. Chill Before Serving: Allow the salad to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together.
4. Customize Your Salad: Feel free to add other ingredients like chopped apples, grapes, or nuts for added texture and flavor.
5. Store Properly: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture of the salad may change.
Nutrition per serving
4 ServingsCalories 470kcal
Protein 50g
Carbohydrates 30g
Fiber 1.64g
Sugar 22g
Fat 16g
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