Eat it just right out of the bowl and skip the bun and lettuce. You can serve chicken salad over a bed of lettuce, make an open faced chicken salad sandwich, or on a croissant bun. I just prefer the taste of mayo in my chicken salads. Light mayo – If you really want to skip the mayo in this recipe you can use plain Greek yogurt instead.Slivered almonds – Almonds add some crunch to this salad.I love the sweetness that the apples, grapes, and dried cranberries give this salad.See my recipe for Air Fryer Chicken Breast. I like to cook my chicken in the air fryer. You can dice it, shred it, use rotisserie chicken, etc. Chicken – The choice of chicken you decide to use is up to you.Ingredients for Weight Watchers Chicken Salad You can always choose not to add in the nuts as well. My recipe calls for just 2 tablespoons of slivered almonds and sometimes where you find other nuts such as pecans or almonds you can find tiny bags of them. Nuts get pretty expensive at the grocery store.The apples and grapes can be diced or just cut in half.Mix everything together and serve over lettuce or make a sandwich with it. In a bowl add the cooked chicken, apple, grapes, almonds, cranberries, salt and pepper, and garlic powder.If you are making a recipe that calls for chicken reserve some or cook some extra chicken breast. To make chicken salad an easy lunch or weeknight dinner make sure to prep your chicken ahead of time on the weekend or the night before.I just prefer the taste mayo gives in chicken salad. To make a zero point chicken salad omit the slivered almonds, dried cranberries, and use plain greek yogurt instead of mayo. You can serve it in a pita bread or on a slice of bread and make open faced sandwiches. Sometimes I’ll even use my air fryer to cook my chicken breast. I usually make this salad during the Spring and Summer and grill up a bunch of chicken ahead of time. It can top salad or be eaten alone.This chicken salad is made with juicy chicken breast, grapes, apple, dried cranberries, and some almonds for some crunch. I like this on top of cucumber slices or rolled up in lettuce leaves. If you can’t consume eggs, you can make an avocado based substitute by blending avocado with a little apple cider vinegar and and olive oil. If you prefer mayo, you can use this homemade mayo which is made with coconut oil, olive oil, or macadamia nut oil, or buy this avocado oil mayo in place of processed vegetable oils. This will stay good for several days in the fridge and is a great way to pre-make meals for the week. The best way I’ve found to bring this on the go is to put some at the bottom of a mason jar, add some lettuce or spinach and cap tightly. Meanwhile, in a medium bowl, combine the greens, red peppers, artichokes, vinegar, oil, and basil. Transfer to a cutting board and let rest 5 minutes slice. Season the chicken with the black pepper and grill until cooked through, 5 minutes per side. Rinse the chicken and pat dry with paper towels. Pack in container for a fast on-the-go meal. Step 1 Heat a grill or grill pan over medium heat. This healthy chicken salad recipe is fast to make (even faster if you use leftover chicken!) and is a great lunch, dinner, or snack. I’ve been trying to convince her to blog for years, so if she ever does, I’ll link to her recipe as well. The only chicken salad I’ve ever tasted that I liked more was the family recipe that my friend Whitney makes. It uses probiotic rich yogurt in place of mayo for a unique twist. Why is it perfect, you ask? Besides tasting great, it is gluten free, mayo free, low carb, and packed with nutrients. After much trial and error, I present to you my perfect chicken salad recipe.
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