Tangy Chicken Salad Recipe
Tangy Chicken Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 25 min.

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-boiled large egg whites
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup prepared 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.
Originally published as Tangy Chicken Salad in Cooking for 2 Fall 2006, p61

Nutritional Facts

1 each: 366 calories, 8g fat (4g saturated fat), 92mg cholesterol, 483mg sodium, 30g carbohydrate (10g sugars, 5g fiber), 41g protein.

  • 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-boiled large egg whites
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup prepared honey Dijon salad dressing
  1. 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.
  2. 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.
  3. On two plates, arrange salad greens, tomato, hard-cooked egg whites and cheese. Slice chicken; place on salads. Serve with dressing. Yield: 2 servings.
Originally published as Tangy Chicken Salad in Cooking for 2 Fall 2006, p61

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