Lemony Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1/4 T unsalted butter1/2 T olive oil6 seedless grapes1 half of a Chicken Breast (skinless, boneless)1/8 large Granny Smith Apple (small dice)1/2 Lemon 2 Celery ribs1/2 C Apple Cider Vinegar1 t Wildflower honey1 T Almonds (sliced)1T Hellman's Mayonnaise1T Daisy Light Sour Cream1t dehydrated Dill1t iodized table salt1t lemon pepper or cracked black pepper
Lightly pound chicken breast.
Melt butter in small pot over medium heat. Add olive oil and heat until almost brown.
Add chicken and lightly brown both sides, sprinkling with S&P.
While it is browning, chop apple and squeeze lemon over top to prevent browning. Cover and refrigerate. Save lemon.
Add apple cider vinegar and water to just cover. Add lemon half and bring to boil.
Cover and simmer 20 minutes or until cooked through turning 1/2 way.
Remove chicken and discard liquid. Refrigerate in covered dish for at least 30 minutes.
Slice celery and nuts finely.
Cut or tear chicken into rough, bite-sized pieces. Mix Sour cream and mayo, dill, S&P. Add chicken to mixture and toss well. Add apple, nuts, and celery and toss again. Sprinkle in grapes at the end to keep them from getting mashed. Refrigerate 30 minutes to overnight and serve cool.
Serving Size: 2 portions
Number of Servings: 2
Recipe submitted by SparkPeople user ENCHANTEDDAISY.
Melt butter in small pot over medium heat. Add olive oil and heat until almost brown.
Add chicken and lightly brown both sides, sprinkling with S&P.
While it is browning, chop apple and squeeze lemon over top to prevent browning. Cover and refrigerate. Save lemon.
Add apple cider vinegar and water to just cover. Add lemon half and bring to boil.
Cover and simmer 20 minutes or until cooked through turning 1/2 way.
Remove chicken and discard liquid. Refrigerate in covered dish for at least 30 minutes.
Slice celery and nuts finely.
Cut or tear chicken into rough, bite-sized pieces. Mix Sour cream and mayo, dill, S&P. Add chicken to mixture and toss well. Add apple, nuts, and celery and toss again. Sprinkle in grapes at the end to keep them from getting mashed. Refrigerate 30 minutes to overnight and serve cool.
Serving Size: 2 portions
Number of Servings: 2
Recipe submitted by SparkPeople user ENCHANTEDDAISY.
Nutritional Info Amount Per Serving
- Calories: 218.2
- Total Fat: 13.3 g
- Cholesterol: 43.1 mg
- Sodium: 394.6 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 2.8 g
- Protein: 15.7 g
Member Reviews