Salad / Seasonal - Summer
Creamy Chicken Salad
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Medium Nonstick Pan
- Chef’s Knife
- Cutting Board
- Large Mixing Bowl
- Baking Sheet (Optional, use if pan is not oven-safe)
Ingredients
- 1 lb. boneless skinless chicken breast
- Kosher salt and freshly ground pepper to taste
- 1 teaspoon of olive oil
- ½ tablespoon mayonnaise
- ½ cup yogurt, plain low fat
- 2 tablespoons mustard
- 1 tablespoon celery
- 2 stalks celery
- ¼ cup pecans
- 1 apple, diced
- 2 tablespoons golden raisins
- ¼ teaspoon kosher salt
Directions
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Preheat Oven
Preheat oven to 350 degrees.
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Season chicken
Season chicken with salt and pepper.
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Add olive oil
Add 1 teaspoon of olive oil to a medium size pan and place over medium heat.
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Cook chicken
Add chicken and cook until the chicken is golden, brown flip, and place in preheated oven to finish.
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Bake
Bake for 10 min or until the internal temperature is 165 degrees.
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Mix ingredients
While the chicken cools, add all remaining ingredients to a large bowl and mix thoroughly.
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Dice chicken
Dice or shred the cooled chicken and fold it into the rest of the ingredients until it is well-coated.
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Serve
Serve on whole grain bread, crackers, or over a bed of lettuce.
Chef's Note:
Have fun by adding different herbs or spices to the mix like curry powder, tarragon, or chives. Serve immediately or refrigerate for up to 3 days. If your pan is not oven-safe, then transfer the chicken to a baking sheet to finish cooking.
Nutrition Info
Per Each Serving
-
Calories
363
-
Fat
24g
-
Saturated Fat
6g
-
Protein
23g
-
Total Carbs
13g
-
Fiber
3g
-
Sugar
9g
-
Sodium
583mg
-
Cholestrol
60mg