SKINNY WALDORF CHICKEN SALAD RECIPE - (4.6/5)
Provided by CarolineNGa
Number Of Ingredients 9
Steps:
- Ranch dressing: In a small bowl, add 1/2 cup ranch dressing. Mix in honey and mustard. Refrigerate for at least 1/2 hour before using. Refrigerate the remaining ranch dressing for other uses. It will keep refrigerated for a few weeks. Waldorf salad: In a large bowl, add the chicken, grapes, apple and celery. Pour in honey mustard dressing and toss well. Refrigerate until ready to serve. This salad will keep in the refrigerator for a few days. Food Fact: The lovely Waldorf salad was first created by Oscar Tschirky, Maitre d' at the Waldorf Hotel on Fifth Ave in New York. This magnificent hotel still exists and is called the Waldorf Astoria. The recipe is over 100 years old. The original salad was made of apples, celery, and mayonnaise. Today chopped walnuts, chicken or other fruits are sometimes added. Serving Tips: This recipe makes about 5 1/2 cups. Serve 1 1/3 cups scooped on a bed of mixed greens or spinach or create chicken salad lettuce wraps. To make the lettuce wraps. Use a head of butter lettuce or romaine. Line each leaf with about 1/2 cup Waldorf chicken salad. Makes about 11 lettuce wraps.
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
SKINNY ITALIAN CHICKEN PASTA SALAD
EASY, ready in 30 minutes, and feeds a crowd! Juicy chicken, fresh veggies, and pasta are tossed in a light and tangy homemade Italian dressing!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 18
Steps:
- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.
- Cook pasta according to package directions in salted water, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.
- To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.
- Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.
- Add the chicken and the sauce to the pasta bowl.
- Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine.
- Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving.
- Salad may be served immediately, or cover and refrigerate until chilled.
Nutrition Facts : Calories 239 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 691 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SKINNY CHICKEN SALAD
Make and share this Skinny Chicken Salad recipe from Food.com.
Provided by Kelly1966 S
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, celery, and garlic in bowl.
- Add soy sauce, oil, vinegar and salt; toss lightly.
Nutrition Facts : Calories 75.3, Fat 6.9, SaturatedFat 1, Sodium 543.5, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 1.4
SKINNY CHICKEN CASSEROLE
This skinny chicken casserole uses whole wheat pasta and low-fat ingredients.
Provided by Danielle Virnelson
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
- Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 20.2 g, Cholesterol 43.1 mg, Fat 7.8 g, Fiber 1.2 g, Protein 19.5 g, SaturatedFat 3.1 g, Sodium 615.7 mg, Sugar 6.4 g
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