Creamy Chicken Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the salad.
Ingredients
2 lb. skinless, boneless chicken breast halves
1/2 c. light mayonnaise
1/2 c. plain fat-free Greek yogurt
1 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1/3 c. chopped celery
1/3 c. sweetened dried cranberries
7 tbsp. coarsely chopped smoked almonds
6 c. mixed salad greens
Instructions
Fill a Dutch oven two-thirds full of water; bring to a boil.
Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165 degrees F. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
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