Chicken salad recipes

WINE COUNTRY CHICKEN SALAD WITH CRANBERRIES AND PECANS

Serves 6.

This is similar to the Trader Joe's recipe of the same name.

• 4 c. chopped cooked chicken breast

• 1 c. chopped celery

• 3/4 c. dried cranberries

• 3/4 c. pecan halves

• 2 tbsp. apple cider vinegar

• 1 tbsp. honey

• 4 tsp. sugar

• Sea salt and black pepper to taste

• 1/2 tsp. poppy seeds, optional

In a large bowl combine chicken, celery, cranberries and pecans; mix well.

In a small bowl, combine mayonnaise, vinegar, honey, sugar, and sea salt and pepper to taste. Whisk until blended and smooth. Stir in poppy seeds.

Pour over chicken mixture, tossing well. Refrigerate 2 to 3 hours. Serve chilled on lettuce leaves or use to make a sandwich.

Nutrition information per serving:

Calories580Fat42 gSodium440 mg

Protein30 gCholesterol90 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 1 other carb, 4 lean meat, 6 fat.

CHICKEN APRICOT SALAD WITH DIJON ROSEMARY DRESSING

Serves 4.

This is similar to a Trader Joe's recipe.

• 1 c. dried apricots, cut into halves

• 1 c. diced celery

• 2 or 3 green onions, minced

• 1/2 c. sliced almonds

• 1/2 c. mayonnaise or sour cream

• 1/4 tsp. sugar

• Salt and white pepper to taste

• 1/4 c. half-and-half or heavy cream

• 11/2 to 2 tbsp. chopped fresh rosemary (do not substitute)

Directions

In a small bowl, mix together mayonnaise, mustard, sugar, salt, white pepper, half-and-half and rosemary.

Pour over chicken mixture and toss until well blended. Refrigerate until serving time. Serve on assorted greens.

Nutrition information per serving:

Calories525Fat34 gSodium540 mg

Carbohydrates26 gSaturated fat6 gCalcium101 mg

Diabetic exchanges per serving: 1 vegetable, 11/2 fruit, 4 lean meat, 41/2 fat.

GREEK CHICKEN SALAD

Serves 7.

• 4 c. chopped cooked chicken breast

• 11/2 c. chopped unpeeled hot house cucumber

• 3/4 c. chopped green bell pepper

• 2 medium tomatoes, juice squeezed out and chopped

• 1/3 c. finely chopped green onions

• 1/2 c. red wine vinegar

• 1/3 c. olive oil

• 1 tsp. Greek seasoning

• Black pepper to taste

• 2/3 c. crumbled feta cheese, divided

Directions

In a large bowl, combine chicken, cucumber, olives, green pepper, tomatoes and green onions, mixing well.

Nutrition information per serving:

Calories306Fat19 gSodium554 mg

Carbohydrates6 gSaturated fat5 gCalcium120 mg

Protein27 gCholesterol78 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 2 lean meat, 21/2 fat.

Serves 3.

• 2 c. sliced bok choy

• 2 c. julienne strips unpeeled hot house cucumber

• 3 c. cooked shredded (in strips) chicken breast

• 1/2 c. unsalted roasted peanuts

• 3 tbsp. seasoned rice wine vinegar

• 2 tsp. sesame oil

• 1 tsp. light soy sauce

• Seasoned salt to taste

• Cayenne pepper or red pepper flakes to taste

• Mixed baby greens

Directions

In a medium bowl, combine bok choy, cucumber, chicken and peanuts; mix well.

For dressing, in a small bowl, mix together vegetable oil, vinegar, sesame oil, soy sauce, seasoned salt and cayenne pepper until well-blended. Pour over chicken mixture, mixing well. Stir in cilantro. Serve over mixed baby greens.

Nutrition information per serving without mixed greens:

Carbohydrates14 gSaturated fat6 gCalcium94 mg

Protein49 gCholesterol115 mgDietary fiber3 g

Diabetic exchanges per serving: 1 bread/starch, 61/2 lean meat, 3 fat.

TARRAGON CHICKEN SALAD

Serves 6.

• 4 c. chopped cooked chicken breast

• 1 c. chopped celery

• 3/4 to 1 c. nonfat or low-fat yogurt or mayonnaise

• 2 tbsp. finely chopped fresh tarragon or 1 tsp. dried tarragon, crushed

• 1/4 tsp. Dijon mustard

Directions

In a large mixing bowl, combine chicken, celery, yogurt, tarragon, mustard and salt and pepper to taste. Mix well. Cover; chill at least 1 hour.

Nutrition information per serving:

Calories177Fat4 gSodium260 mg

Carbohydrates3 gSaturated fat1 gCalcium85 mg

Diabetic exchanges per serving: 4 lean meat.

LISA'S CHICKEN AND TWO-BEAN SALAD

Serves 4 to 6.

From "Chicken Salad: Fifty Favorite Recipes," by Barbara Lauterbach.

• 31/2 c. cubed cooked chicken breast

• 1/2 lb. fresh wax (yellow) beans, ends trimmed, cut in half horizontally and cooked until just crisp-tender

• 1/4 c. chopped celery

• 2 tbsp. chopped red onion

• 1/2 c. sliced radishes

Dressing

• Salt and freshly ground pepper

• 1/2 c. regular or low-fat sour cream

• 1/2 c. mayonnaise

• 2 tbsp. chopped fresh tarragon

• 2 tbsp. chopped curly parsley

In a large bowl, combine chicken, beans, celery, red onion and radishes.

To make dressing, in a small bowl whisk together lemon juice and salt and freshly ground pepper to taste. Whisk in sour cream, mayonnaise, tarragon and parsley.

Pour over chicken mixture and toss gently but thoroughly. Cover and refrigerate 1 hour. Arrange on a platter or in a bowl and serve chilled.

Nutrition information per serving of 6:

Calories330Fat22 gSodium450 mg

Protein26 gCholesterol87 mgDietary fiber3 g