AVOCADO AND GRILLED CHICKEN CHOPPED SALAD W/ SKINNY CHIPOTLE-LIME RANCH
Categories Leafy Green Chicken Avocado
Number Of Ingredients 18
Steps:
- Add all salad ingredients to a large bowl and gently toss. Plate and serve with Chipotle-Lime Ranch
- Add all ingredients to a food processor and pulse until chipotle peppers are well minced. Add in a few more tablespoons of buttermilk to thin as needed. Store in refrigerator in an airtight container.
SKINNY CHICKEN MILANESE WITH BALSAMIC ARUGULA SALAD
Peppery arugula and crispy chicken join forces in this dish that makes a lovely light dinner or a filling and flavorful lunch for two.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
- In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
- Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
- Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
- Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 11 g, TransFat 0 g
SKINNY CHICKEN CAESAR SALAD
Makeover the typically heavy Caesar dressing by swapping mayonnaise for Greek yogurt - low in fat and calories, but still deliciously creamy
Provided by Miriam Nice
Categories Lunch, Supper
Time 42m
Number Of Ingredients 9
Steps:
- Put the chicken breasts in a large bowl with the olive oil and 1 tbsp lemon juice, then season. Heat the grill to high. Put the chicken breasts on a foil-lined tray and cook under the grill for 10-12 mins until golden and cooked through, turning once during cooking. Transfer to a plate or board and slice.
- Arrange the lettuce, cress and eggs on a platter or serving plates and top with the cooked chicken. Mix together the Parmesan, chopped anchovies, yogurt and remaining lemon juice, season to taste and pour over the salad. Arrange the whole anchovy fillets on top of each salad.
Nutrition Facts : Calories 321 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 1.8 milligram of sodium
SKINNY WALDORF CHICKEN SALAD RECIPE - (4.6/5)
Provided by CarolineNGa
Number Of Ingredients 9
Steps:
- Ranch dressing: In a small bowl, add 1/2 cup ranch dressing. Mix in honey and mustard. Refrigerate for at least 1/2 hour before using. Refrigerate the remaining ranch dressing for other uses. It will keep refrigerated for a few weeks. Waldorf salad: In a large bowl, add the chicken, grapes, apple and celery. Pour in honey mustard dressing and toss well. Refrigerate until ready to serve. This salad will keep in the refrigerator for a few days. Food Fact: The lovely Waldorf salad was first created by Oscar Tschirky, Maitre d' at the Waldorf Hotel on Fifth Ave in New York. This magnificent hotel still exists and is called the Waldorf Astoria. The recipe is over 100 years old. The original salad was made of apples, celery, and mayonnaise. Today chopped walnuts, chicken or other fruits are sometimes added. Serving Tips: This recipe makes about 5 1/2 cups. Serve 1 1/3 cups scooped on a bed of mixed greens or spinach or create chicken salad lettuce wraps. To make the lettuce wraps. Use a head of butter lettuce or romaine. Line each leaf with about 1/2 cup Waldorf chicken salad. Makes about 11 lettuce wraps.
SKINNY CURRIED CHICKEN SALAD WITH JICAMA
79% less total fat • 57% less cholesterol than the original recipe. Crunchy jicama and celery mixed with creamy lemon yogurt, Asian flavors, and sweet fresh fruit add up to a delicious and refreshing hot-weather meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 11
Steps:
- Peel and segment orange; halve or quarter each segment. In a large mixing bowl, combine orange, chicken, grapes, jicama, and celery.
- For dressing: In a small bowl, stir together mayonnaise, yogurt, soy sauce, and curry powder. Pour dressing over chicken mixture; toss gently to coat. Cover and chill for 1 to 24 hours. Serve in papaya halves and garnish with fresh chives, if desired.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
SKINNY CHICKEN SALAD
This is so yummy!
Provided by Stephanie Demma
Categories Chicken Salads
Time 20m
Number Of Ingredients 8
Steps:
- 1. Mix all together; tastes wonderful on a wheat wrap!
SKINNY CHICKEN MILANESE WITH BALSAMIC ARUGULA SALAD
Peppery arugula and crispy chicken join forces in this dish that makes a lovely light dinner or a filling and flavorful lunch for two. ...MORE+ LESS-
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- Line cookie sheet with foil; top with wire rack. Spray rack with cooking spray.
- In small bowl, lightly beat egg whites with fork; set aside. Place chicken between 2 sheets of plastic wrap, and pound to about 1/4 inch. Add to bowl with egg whites, and coat thoroughly.
- Move oven rack 8 inches from heating element. Heat broiler to high. In small bowl, mix bread crumbs, Italian seasoning and pepper flakes. Let excess egg white drip from chicken, then sprinkle chicken with 1/8 teaspoon salt. Add chicken to bowl with bread crumb mixture, pressing onto chicken. Place on rack. Broil 5 to 6 minutes; turn, and broil 3 to 5 minutes on other side or until chicken is cooked through and coating begins to brown.
- Meanwhile, in large bowl, mix vinegar, sugar, pepper, 1/8 teaspoon salt and the oil. Add onion, and toss to coat. Let stand until chicken is finished cooking, then add arugula, and toss to coat.
- Divide salad between 2 plates. Top with chicken breast, then tomatoes, followed by Parmesan cheese. Serve immediately.
SKINNY ITALIAN CHICKEN PASTA SALAD
Skinny Italian Chicken Pasta Salad - EASY, ready in 30 minutes, feeds a crowd, and is on the SKINNY side!! Juicy chicken, fresh veggies, and the pasta are tossed in a light and tangy homemade Italian lemon vinaigrette!!
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- To a medium bowl or large measuring cup, add 2 tablespoons olive oil, lemon juice (zest the lemon before juicing it), apple cider vinegar, honey, Italian seasoning, lemon lest, salt, pepper, optional cayenne, and whisk to combine; set sauce aside.Cook pasta according to package directions, drain, place in an extra-large bowl; set aside. While pasta is cooking, also cook the chicken.To a large skillet, add 2 tablespoons olive oil, add the chicken, season with salt and pepper, and cook over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces.Add the sauce and allow it to bubble at a medium-fast boil for about 1 minute. Stir sauce and flip chicken intermittently throughout.Add the chicken and the sauce to the pasta bowl.Add the broccoli, bell peppers, tomatoes, cucumber, onions, optional fresh herbs (I had mint on hand and added about 3 tablespoons), and toss very well to combine. Taste and check for seasoning balance, making any necessary adjustments (more Italian seasoning, salt, pepper, extra olive oil, extra cayenne, splash of lemon juice, etc.) before serving. Salad may be served immediately or cover and refrigerate until chilled. Salad will keep airtight in the fridge for up to 5 days.
SKINNY WALDORF CHICKEN SALAD
How to make Skinny Waldorf Chicken Salad
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- To Make Dressing: Make the ranch dressing. In a small bowl, add ½ cup ranch dressing. Mix in honey and mustard. Refrigerate for at least ½ hour before using. Refrigerate the remaining ranch dressing for other uses. It will keep refrigerated for a few weeks.
- To Make Waldorf Salad: In a large bowl, add the chicken, grapes, apple and celery. Pour in honey mustard dressing and toss well. Refrigerate until ready to serve. This salad will keep in the refrigerator for a few days.
- See serving tips below for ideas on how to serve this salad.
- Serving Tips
- This recipe makes about 5½ cups. Serve 1⅓ cups scooped on a bed of mixed greens or spinach or create chicken salad lettuce wraps. To make the lettuce wraps. Use a head of butter lettuce or romaine. Line each leaf with about ½ cup Waldorf chicken salad. Makes about 11 lettuce wraps.
- Weight Watchers (old points) 5
- Weight Watchers POINTS PLUS 6
- SKINNY FACTS: for 1⅓ cups serving
- calories, 5g fat, 3mg chol, 32g protein, 21g carbs, 2g fiber, 329g sodium, 16g sugar
SKINNY CHICKEN SALAD SANDWICHES
71% less sat fat • 100% more fiber than the original recipe. Plan ahead and prepare extra chicken breasts at dinnertime. Chill the leftovers, then make these fabulous sandwiches for lunch the next day.
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together chicken, apple, and egg. Add yogurt, mayonnaise, salt, and pepper; stir to combine.*
- Top half of the bread slices with lettuce leaves. Add tomato slices, cucumber slices, and some of the chicken mixture to each sandwich. Top with remaining bread slices. Cut each sandwich in half to serve.
- *Make-Ahead Directions: If desired, cover and chill the chicken mixture for up to 4 hours before assembling sandwiches.
Nutrition Facts : Calories 250, Carbohydrate 29 g, Cholesterol 75 mg, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 sandwich, Sodium 540 mg, Sugar 9 g, TransFat 1/2 g
SKINNY CHICKEN SALAD
Make and share this Skinny Chicken Salad recipe from Food.com.
Provided by Kelly1966 S
Categories One Dish Meal
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine chicken, celery, and garlic in bowl.
- Add soy sauce, oil, vinegar and salt; toss lightly.
Nutrition Facts : Calories 75.3, Fat 6.9, SaturatedFat 1, Sodium 543.5, Carbohydrate 2.5, Fiber 0.9, Sugar 1.1, Protein 1.4
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