Lemony Chicken Salad
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Lemony Chicken Salad calories by ingredient
Introduction
A light and fresh chicken salad made by a gal who historically disliked chicken salad!Makes 2 servings. Stores well but keep crunchy components separate until ready to serve. Yummy on top of a butter lettuce cap. A light and fresh chicken salad made by a gal who historically disliked chicken salad!
Makes 2 servings. Stores well but keep crunchy components separate until ready to serve. Yummy on top of a butter lettuce cap.
Number of Servings: 2
Ingredients
-
1/4 T unsalted butter
1/2 T olive oil
6 seedless grapes
1 half of a Chicken Breast (skinless, boneless)
1/8 large Granny Smith Apple (small dice)
1/2 Lemon
2 Celery ribs
1/2 C Apple Cider Vinegar
1 t Wildflower honey
1 T Almonds (sliced)
1T Hellman's Mayonnaise
1T Daisy Light Sour Cream
1t dehydrated Dill
1t iodized table salt
1t lemon pepper or cracked black pepper
Directions
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.