Crunchy Low Fat Summer Chicken Salad Food

COOL & CRUNCHY CHICKEN SALAD

Steps:

• In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.

CRUNCHY, LOW-FAT SUMMER CHICKEN SALAD

Steps:

• Mix together chicken, water chestnuts, and celery.
• Blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper.
• Pour over chicken mixture and mix to combine.
• Stir in grapes.
• Chill at least 2 hours before serving.

SUMMER CRUNCH SALAD

Steps:

• In a bowl, toss mushrooms with half the lemon juice and set aside - the lemon juice will soften the mushrooms. Blanch the beans in boiling salted water for 5-6 mins until they still have a crunch, but they are not squeaky, then drain and cool in iced water.
• Toss the beans and mushrooms together in a bowl with the herbs and season with salt and pepper. Toss through the tomatoes, remaining lemon juice and the olive oil and scatter with Parmesan just before serving.

SUMMER CHICKEN SALAD

Steps:

• Add first 6 ingredients in a large bowl.
• Mix together mayo and mustard.
• Add dressing to the salad.
• Salt and pepper to taste.
• hint: I use the already cooked roast chickens from the deli to make this salad quick and simple.
• Sometimes I add curry to the dressing or oriental spices for a change.

SUMMER CHICKEN SALAD

Steps:

• Combine chicken, celery, alomonds, grapes and lemon juice in large bowl.
• Toss.
• Add enough maynaise and salt and pepper to moisten (about 1 cup) and mix well.
• Refrigerate until ready to use.
• Line salad bowl with lettuce and spinach leaves.
• Arrange carrots, cucumbers, sprouts and onions on top of lettuce and spinach.
• Mold chicken mixture on top.
• Serve with dressing.

SUMMER CHICKEN SALAD

Steps:

• In a large mixing bowl, combine the chicken, oranges, pineapple and pecans.
• Whisk together the mayonnaise, dill weed and sugar.
• Add to the chicken mixture, toss well and refrigerate over night so flavors may blend.
• **Cook time does not include cooking the chicken (hopefully you have left-over chicken you can use for this recipe) or letting the dish refrigerate overnight.

LOW-FAT CHICKEN SALAD SANDWICHES

Steps:

• Mix chicken, celery, onion, mayonnaise and pepper.
• Divide chicken mixture evenly among 4 bread slices.
• Top with tomato, lettuce and remaining bread slices.

COPYCAT APPLEBEE'S LOW-FAT BLACKENED CHICKEN SALAD

Steps:

• Dressing:.
• Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.
• Marinade:.
• Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.
• When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.
• Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.
• Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.
• Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.
• While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.
• Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!
• Recipe created by Todd Wilbur www.TopSecretRecipes.com.