Lowfat Creamy Chicken Salad
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 290.4
- Total Fat: 14.3 g
- Cholesterol: 75.8 mg
- Sodium: 296.5 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 1.3 g
- Protein: 31.9 g
View full nutritional breakdown of Lowfat Creamy Chicken Salad calories by ingredient
Introduction
Creamy, crunchy, sweet, and savory: Large recipe good for a party or gathering Creamy, crunchy, sweet, and savory: Large recipe good for a party or gatheringNumber of Servings: 12
Ingredients
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The chicken:
6 boneless skinless chicken breasts
1 Tbsp olive oil
1-2 tsp creole seasoning
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The Salad:
2 oz walnuts coarsely chopped
1 medium red onion chopped
1 medium carrot or 8 baby carrots chopped
2 small apples diced (skins on)
1/3 cup diced dill pickles
4 stalks celery diced
1/2 red bell pepper finely diced
5 fresh basil leaves chopped
10 parsley sprigs chopped
3 green onions sliced
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The creamy sauce:
2 Cups lowfat ccottage cheese (pureed until smooth)
1/3 cup mayo
Juice of 1 lime
1/4 cup red wine vinegar
1 Tbsp honey
1 clove fresh garlic
Creole seasoning to taste
Fresh ground black pepper to taste
Directions
makes 12 1 cup servings
Brush chicken with olive oil and sprinkle with creole seasoning. Place in pan sprayed with cooking spray and roast in 350 degree oven for 20 minutes or until chicken is thoroughly cooked.
Dice chicken when cooked and place in a bowl over a ziploc bag filled with ice to cool.
*****
Dice apples, celery, red peppers, and dill pickles
Slice green onions and chop walnuts, red onions, carrots, basil and parsley. Place in a large mixing bowl (save a little parsley, green onions and red peppers for garnish)
*******
In a blender caraffe add:
greek yogurt, mayo, lime juice, vinegar, fresh garlic, honey, creole seasoning and fresh ground black pepper. Blend until smooth, adding vinegar to achieve consistency
*****
Add cooled chicken and creamy sauce to large mixing bowl containing diced ingredients mix thoroughly, garnish with parsley and sprinkle with some red pepper and green onions and serve family style.
Brush chicken with olive oil and sprinkle with creole seasoning. Place in pan sprayed with cooking spray and roast in 350 degree oven for 20 minutes or until chicken is thoroughly cooked.
Dice chicken when cooked and place in a bowl over a ziploc bag filled with ice to cool.
*****
Dice apples, celery, red peppers, and dill pickles
Slice green onions and chop walnuts, red onions, carrots, basil and parsley. Place in a large mixing bowl (save a little parsley, green onions and red peppers for garnish)
*******
In a blender caraffe add:
greek yogurt, mayo, lime juice, vinegar, fresh garlic, honey, creole seasoning and fresh ground black pepper. Blend until smooth, adding vinegar to achieve consistency
*****
Add cooled chicken and creamy sauce to large mixing bowl containing diced ingredients mix thoroughly, garnish with parsley and sprinkle with some red pepper and green onions and serve family style.