CHICKEN SALAD WITH SOUR CREAM AND MAYO RECIPES

Name: Chicken Waldorf Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 7 oz 1 breast poached chicken breast (recipe follows); 2 cups low sodium chicken broth; 1 medium apple (peeled and cut into small cubes (I used Granny Smith)); 1 cup red seedless grapes (cut in half); 1/2 cup celery (chopped); 1/4 cup light Hellman's mayonnaise; 2 tbsp 0% Greek yogurt (I like Stonyfield); Kosher salt and pepper; 2 tbsp pecans or walnuts; 6 cups mixed baby greens like spinach and arugula

CHICKEN WALDORF SALAD - SKINNYTASTE

Chicken Waldorf Salad - Skinnytaste image

Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It's a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.

Provided by Gina

Categories Lunch Salad

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 10

Ingredients

7 oz 1 breast poached chicken breast (recipe follows)
2 cups low sodium chicken broth
1 medium apple (peeled and cut into small cubes (I used Granny Smith))
1 cup red seedless grapes (cut in half)
1/2 cup celery (chopped)
1/4 cup light Hellman's mayonnaise
2 tbsp 0% Greek yogurt (I like Stonyfield)
Kosher salt and pepper
2 tbsp pecans or walnuts
6 cups mixed baby greens like spinach and arugula

Steps:

To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.
Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
Reduce to a simmer and cook 5 minutes.
Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
Drain, let it cool and cut into small cubes.
Combine mayo, yogurt, salt, pepper and mix well.
Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
Mix in pecans right before serving.
Serve over baby greens.

Nutrition Facts : ServingSize 1 cup, Calories 236 kcal, CarbohydrateContent 17 g, ProteinContent 19.5 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 46.5 mg, SodiumContent 622 mg, FiberContent 3 g, SugarContent 15.5 g

CHICKEN WALDORF SALAD - SKINNYTASTE

Chicken Waldorf Salad - Skinnytaste image

Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It's a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.

Provided by Gina

Categories Lunch Salad

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3

Number Of Ingredients 10

Ingredients

7 oz 1 breast poached chicken breast (recipe follows)
2 cups low sodium chicken broth
1 medium apple (peeled and cut into small cubes (I used Granny Smith))
1 cup red seedless grapes (cut in half)
1/2 cup celery (chopped)
1/4 cup light Hellman's mayonnaise
2 tbsp 0% Greek yogurt (I like Stonyfield)
Kosher salt and pepper
2 tbsp pecans or walnuts
6 cups mixed baby greens like spinach and arugula

Steps:

To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn't cover the chicken.
Add salt and pepper, a piece of celery and it's leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
Reduce to a simmer and cook 5 minutes.
Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
Drain, let it cool and cut into small cubes.
Combine mayo, yogurt, salt, pepper and mix well.
Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
Mix in pecans right before serving.
Serve over baby greens.

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