Creamy Chicken Salad with Apples and Raisins
Servings
6Serving size
1/2 cupThis recipe can be multiplied and will keep well for 3-4 days.
Ingredients
16 ounces Boneless, skinless chicken breast |
1 Tbsp. Reduced fat mayonnaise |
1/2 cup Nonfat Greek Yogurt |
2 tsp. Dijon mustard |
2 Tbsp. Apple cider vinegar |
1 Large stalk Celery, raw (small dice) |
1/4 cup, chopped Pecans |
1 medium (3 inch dia) Apples (cored and cut into small dice) |
2 Tbsp. Raisins |
1/4 tsp. Salt |
1 to taste Black pepper |
1 cucumber (8-1/4 inch) Cucumber (thinly sliced) |
18 leaf inner Romaine lettuce |
18 wafer Crackers, crispbread, rye |
Instructions
Spray a medium oven proof sauté pan with cooking spray or add 1 teaspoon of oil and place over medium-high heat.
Add chicken breast and cook until the chicken is golden brown on the bottom.
Turn the chicken, and then place in the oven to finish cooking.
Bake for about 10 minutes, or until a thermometer inserted in the thickest part of the chicken reads 165°F (74°C).
Set aside to cool.
While the chicken is cooling, add the mayonnaise, yogurt, mustard, vinegar, celery, pecans, apple, raisins, salt, and pepper to a large bowl and mix thoroughly.
Dice or shred the cooled chicken breast and add it to the sauce mixture.
Fold together thoroughly.
Chill thoroughly before serving.
To serve place 1/4 cup of chicken salad (per serving) with sliced cucumber and lettuce on top of Wasa crispbread crackers.
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Special Diet Information
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Lactose
This recipe is NOT safe for those who are lactose intolerant.Recipe Notes
This recipe for Creamy Chicken Salad with Apples and Raisins is sweet, savory, and tart at the same time.
You can use a salt free seasoning or blend of herbs and spices to make this really special. Try sprinkling salt-free lemon pepper, curry powder, or creole seasoning for delicious options.
This salat is great for sandwicheson whole wheat bread or served on top of greens as a part of a salad! Make this on the weekend to have easy access to healthy, quick, and delicious lunches and dinners.