Tangy Chicken Salad Recipe

Tangy Chicken Salad Recipe photo by Taste of Home

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Michelle Tromblay from Fairfield, Ohio came up with her own version of chicken salad after tasting a similar one at a restaurant. “You can use broiled or sauteed chicken if you’re in a hurry or find yourself with leftovers,” shares Michelle.

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Tangy Chicken Salad Recipe

Prep: 15 min. + marinating Bake: 25 min.

Yield: 2 Servings

15 25 40

Ingredients

1/2 cup plain yogurt
1 tablespoon lemon juice
1/4 teaspoon minced garlic
1/8 teaspoon salt
1/8 teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon Worcestershire sauce
Dash pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/3 cup dry bread crumbs
4 cups torn mixed salad greens
1/2 cup chopped fresh tomato
1/2 cup chopped hard-cooked egg whites
1/3 cup shredded cheddar cheese
1/3 cup fat-free honey Dijon salad dressing

Directions

In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once.
On two plates, arrange salad greens, tomato, hard-cooked egg whites and cheese. Slice chicken; place on salads. Serve with dressing. Yield: 2 servings.

Nutritional Facts 1 serving (prepared with fat-free yogurt, reduced-fat cheese and fat-free dressing) equals 366 calories, 8 g fat (4 g saturated fat), 92 mg cholesterol, 483 mg sodium, 30 g carbohydrate, 5 g fiber, 41 g protein.

Originally published as Tangy Chicken Salad in Cooking for 2 Fall 2006, p61

Broccoli's Better

“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.