Thursday, June 12, 2014

light & delicious chicken salad...

My mom developed this recipe awhile back when we threw a luncheon after my son's baby blessing.  It was a huge hit!

I made it again last night with my own tweaks and we're enjoying the sandwiches again for lunch today with no complaints.  You know a recipe is good when people are excited for leftovers. :)

The best part?  One serving is only 186 calories!  
Pretty darn good for creamy, delicious chicken salad.

Light Chicken Salad
by Mauri Kendrick
adapted by Kacey Kendrick Wagner

3 large boneless skinless chicken breasts, cooked and shredded*
2 stalks celery, finely chopped
2 green onions, finely chopped
1 cup red grapes, halved
1/4 cup light mayonnaise
1/4 cup fat-free sour cream (I prefer Naturally Yours brand.)
1/4 cup skim milk
1/4 cup cashew pieces or slivered almonds
1/2 Tablespoon brown sugar
1 Tablespoon lemon juice
Salt & pepper to taste
1-2 dashes Tabasco sauce or cayenne pepper to taste

Put shredded chicken and nuts in a large mixing bowl. Chop celery, green onions, and grapes and combine with ingredients in the bowl.

In another small mixing bowl, combine mayonnaise, sour cream, milk, lemon juice, brown sugar and salt and pepper and dash of cayenne pepper.  Taste test for appropriate saltiness/seasoning. (Add a little more salt and pepper than you think it needs.  No one likes bland chicken!)  Pour dressing over the chicken mixture and stir gently until everything is thoroughly combined.

Allow the salad to chill for several hours or even overnight. Serve on a bed of lettuce or in a sandwich.

*Time saving tip: I frequently buy rotisserie chickens at Costco (so cheap!) and shred/freeze the already cooked chicken for future use.  I always have cooked, shredded chicken ready to go for any recipe...including this one!

Servings: 6

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