DERBY CITY CHICKEN SALAD RECIPE | SIDECHEF
Try this lighter version of Kroger's tangy Derby City Chicken Salad that's light on the calories but with the same great taste.
Provided by DrizzleMeSkinny
Categories Salad Spreads and Dips Healthy Budget-Friendly Shellfish-Free Overnight Weekend Project Gluten-Free Soy-Free Stand Mixer Fridge Oven Fish-Free Stove Peanut-Free Grain-Free Sugar-Free Tomato-Free
Total Time 16500S
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 385 degrees F (195 degrees C).
- Take two sheets of parchment paper and place a Chicken Breast (2) onto each piece. Add Salt and Pepper (to taste).
- Bring up the long ends of parchment and roll down. Then, fold in the two sides and tuck under the bottom. Place onto a baking sheet and bake for 20 to 25 minutes.
- Meanwhile, chop the Scallion (1), dice the Apple (1/2 cup), halve the Grapes (1 cup), and chop the Walnut (1/4 cup).
- Turn off the heat and let the chicken sit in the oven for 10 minutes.
- Take out of the oven and allow to cool.
- Place cooked chicken breast into the bowl of a stand mixer with a paddle attachment. Turn on medium and you'll have perfectly shredded chicken in seconds!
- In the mixing bowl with the shredded chicken, add the Nonfat Plain Greek Yogurt (1 1/8 cup) and Mayonnaise (2 tablespoon). Turn on low and mix until incorporated. Add Salt and Pepper (to taste).
- Using a spatula or spoon, gently mix in the apples, grapes, walnuts and scallions until everything is combined.
- Store in the fridge for 4-6 hours so all the flavors can marry and become awesome.
- Enjoy on a croissant, sliced apples, triscuit crackers, baked potato, or as is!
Nutrition Facts : Calories 48 calories, ProteinContent 2.6 g, FatContent 2.9 g, CarbohydrateContent 2.9 g, FiberContent 0.4 g, SugarContent 0.5 g, SodiumContent 72.0 mg, SaturatedFatContent 0.5 g, CholesterolContent 5.2 mg, TransFatContent 0.0 g, UnsaturatedFatContent 2.1 g
KROGER DELI CAJUN CHICKEN PASTA SALAD RECIPE - FOOD.COM
My friend Alicia and I used to share this pasta salad for lunch all the time. just for fun I decided to recreate it
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 2 pounds, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees F.
- Lay chicken breasts out on a cookie sheet lined with parchment paper. Sprinkle Cajun seasoning over the chicken breasts (just enough to lightly coat). Flip the breasts over and do the same on the other side.
- Bake the chicken breasts in the hot oven for 20 to 30 minutes (they should be fork-tender and juices should run clear with no sign of pink). Remove chicken and cool in the refrigerator.
- Cook pasta. When done, shock in ice water to stop the cooking. Drain thoroughly.
- Core, seed and julienne peppers. Remove ends from onion, peel, cut in half, then julienne. Combine with the cooked pasta.
- Cut cooled chicken breasts in half and then slice 1/2-inch thick in the other direction, across the grain. Add to pasta salad.
- Combine last ten ingriedients into dressing and pour over salad.
Nutrition Facts : Calories 529.1, FatContent 22.3, SaturatedFatContent 5.4, CholesterolContent 62.3, SodiumContent 479.1, CarbohydrateContent 64.4, FiberContent 7.6, SugarContent 7.8, ProteinContent 20.1
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