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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Chicken Salad Recipe

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This recipe for Creamy Chicken Salad is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs skinless, boneless chicken breast halves
1/2 cup light mayonnaise
1/2 cup plain fat-free Greek yogurt
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
1 tbsp Dijon mustard
1 tsp honey
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/3 cup chopped celery
1/3 cup sweetened dried cranberries
7 tbsps (about 2 ozs) coarsely chopped smoked almonds
6 cups mixed salad greens
Directions:
Directions:
1. Fill a Dutch oven two-thirds full of water; bring to a boil
2. Wrap each chicken breasts half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes . Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold
3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
Number Of Servings:
Number Of Servings:
Yields 6 servings (1 cup)
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Calories: 339; Fat 13.6 g (sat 19g, mono 5.1g, poly 5.1g); Protein 39.5g; Carb 14.6g; Fiber 2.8g

 

 

 

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