I made another awesome chicken salad recipe last week. It was great to bring to work for lunch for a few days. The crunch from the apples and celery is really nice, and the pinch of cinnamon really boosts the flavor. I cooked my chicken by simmering it in water with some seasoned salt and bay leaves.
Chicken-Apple Crunch Salad
Cooking Light December 2002
Inspired by the classic Waldorf salad, this version features chunks of white-meat chicken and sweet-tangy Granny Smith apples. The mayonnaise and sour cream dressing is spiked with lemon juice and cinnamon.
2 cups cubed cooked chicken breast
1 cup diced Granny Smith apple
½ cup diced celery
¼ cup raisins
2 tablespoons chopped green onions
⅓ cup low-fat mayonnaise
1 tablespoon reduced-fat sour cream
1 teaspoon fresh lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon ground cinnamon
Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.
Yield: 4 servings (serving size: 1 cup)
CALORIES 207(19% from fat); FAT 4.4g (sat 1.2g,mono 1.2g,poly 1.4g); PROTEIN 22.4g; CHOLESTEROL 61mg; CALCIUM 32mg; SODIUM 402mg; FIBER 1.1g; IRON 1.2mg; CARBOHYDRATE 18.4g
MacGourmet Rating: 5 Stars