Mouth Watering Monday's
So we decided to do CHICKEN SALAD or TURKEY SALAD if you please.
So post away the one that you just love!!!!!!
Here is mine.
Oriental Chicken Salad
2 cups cubed chicken breast. Sauteed first season with salt and pepper
1/2 cup Mayo Fat Free or regular
1/2 Cup Sour Cream Fat Free or regular
1/2 Teaspoon onion Powder
1/2 Teaspoon Garlic Powder
1/2 cup Green onion Chopped
1 can sliced water Chestnuts
1/2 Slivered Almonds
1 chopped egg
1 can mandarin oranges Drained
1/8 cup manadrin Orange juice from the drained oranges
Mix Chicken, mayo, Sour Cream,onion powder, Garlic Powder,onion chesnuts, almonds, oranges and orange juice together.
Garnish wth chopped egg on top.
Carla
Here is one of my favorites:
Curried Chicken Salad with Cranberries
3/4 cup light mayonnaise2 tsp lime juice
3/4 tsp curry powder
2 cups cubed, cooked chicken
1 medium apple, diced (leave the peel on for color if you can eat apple peel)
1/3 c. Craisins
1/2 c. thinly sliced celery
1/4 c. chopped pecans
1 scallion, chopped
Combine mayo, lime juice, and curry powder in a large bowl. Stir in the remaining ingredients. Cover and chill.
Jean
Jean McMillan c.2009-2013 - Always a bandster at heart
author of Bandwagon (TM), Strategies for Success with the Adjustable Gastric Band & Bandwagon Cookery. Bandwagon for Kindle now available on Amazon. Read my blog at: jean-onthebandwagon.blogspot.com
4 Chicken Breast... boneless, skinless
1 pkg taco seasoning
3 cups crushed tortilla chips
grated cheese
1/2 cup enchilada sauce
bag mixed greens
Coat chicken breast with taco seasoning. Add water to pan... do NOT pour water over chicken. Baste chicken with seasoning ever 15 min. Bake until chicken is cooked and tender. Cool chicken then shred.
Place chicken on bed of lettuce with other salad ingredients of your choice. Sprinkle with tortilla chips and grated cheese. Use enchilada sauce as dressing.
ENJOY ENJOY ENJOY ENJOY
Millie
thanks for posting for brenda carla!! tell her i miss her next time you talk to her...
CHICKEN SALAD
spiral pasta
cut up cooked chicken
onions chopped up
celery (optional) chopped up
red grapes cut in half
salt and pepper to taste
mayonaise
cook pasta til done drain and chill
mix all ingredients and chill til ready to eat...
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ingredients: 1 cup (about 4.5 oz.) cooked & roughly chopped skinless lean chicken breast 1/2 cup chopped cucumber 1/3 cup red seedless grapes, halved 1/3 cup chopped apple 1/4 cup plain fat-free yogurt 2 tbsp. fat-free mayonnaise 1 no-calorie sweetener packet (like Splenda) 1/4 tsp. lemon pepper seasoning dash salt Directions: Mix together the yogurt, mayonnaise, sweetener, lemon pepper seasoning, and salt. Coat the chicken in this mixture, and then stir in the chopped cucumber, grape halves, and chopped apple. Then try not to pass out as you chow down on this insanely good chicken salad! |
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Serving Size: half of recipe (about 1 cup) normal people Calories: 145 Fat: 1.5g Sodium: 332mg Carbs: 14g Fiber: 1g Sugars: 10g Protein: 21g |
1 whole chicken
2 sweet apples, grated
Mayo FF or w/olive oil (enough to bind)
1/2 cup sweet onions, chopped fine
2 boiled eggs, chopped fine, optional
2-3 T sweet relish (SF)
Bake the chicken until done ( or use a couple of cans of chicken), debone and chop. Mix well with the rest of the ingredients and serve! Apples are the secret to great chicken, tuna and turkey salad.
Cashew Chicken Salad Lettuce Wraps Recipe
Ingredients:
- 1 head butter lettuce (green or red leaf lettuce can be substituted)
- 1 tablespoon light mayonnaise
- 1/4 cup fat-free sour cream
- 1/4 teaspoon curry powder
- 1/4 teaspoon chicken broth powder (optional)
- 2 cups skinless roasted chicken breast, chopped (from a rotisserie chicken)
- 1/3 cup celery, finely chopped
- 2 green onions, finely chopped
- 1/3 cup cashew pieces
Preparation:
- Remove some of the more perfect looking leaves from a head of butter lettuce. Rinse them well, dry them well in paper towels. Keep them until needed in a gallon-size plastic bag, stored in the refrigerator.
- Combine light mayonnaise, sour cream, curry powder, and chicken broth powder in small bowl with whisk.
- In medium bowl, combine remaining chicken salad ingredients, gently tossing with spoons until well blended. Pour dressing over the top and toss to blend everything well. Cover bowl and store in refrigerator until ready to serve.
- Ten minutes before serving, spoon 1/3 cup of the chicken salad mixture (1/4 cup or less if the leaves are on the small size) in the center of each lettuce leaf. Enjoy!
Yield:
4 servings (2 lettuce wraps each)
Nutritional Information:
Per serving: 215 calories, 25 g protein, 8 g carbohydrate, 9 g fat, 2 g saturated fat, 63 mg cholesterol, 1 g fiber, 105 mg sodium (if unsalted cashews used). Calories from fat: 38 percent.
I just love these lettuce wraps. I don't eat bread of any kind so this works great for me.
Enjoy...hugs.....connie d
Thanks again for starting this for me. I really appreciate it.
It's not what you gather, but what you scatter
that tells what kind of life you have lived.
