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Tangy Chicken Salad

 Tangy Chicken Salad
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.
2 ServingsPrep: 15 min. + marinating Bake: 25 min.


  • 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


  • 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

2 of 2

Tangy Chicken Salad (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.