Maïtés Leftover Chicken Salad Recipes
MAïTé'S LEFTOVER CHICKEN SALAD
We eat grilled chicken almost every Sunday, this is what I make from the leftovers. It makes a great sandwich! Cooking time does not include the boiling off the egg.
Provided by Maiumlteacute G.
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Chop the first 3 ingredients.
- Mix in a bowl with the mayonnaise.
- I usually put it in the fridge for a few hours, so the taste of the ingredients could blend, but I guess you could eat it right away.
- Enjoy!
Nutrition Facts : Calories 522.5, Fat 30.1, SaturatedFat 8, Cholesterol 222.1, Sodium 254.3, Carbohydrate 32.2, Fiber 2.5, Sugar 27.1, Protein 32.1
EASY LEFTOVER ROTISSERIE CHICKEN SALAD
Sweet and tangy twist on chicken salad.
Provided by RANDRUSH
Categories Salad
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Place shredded chicken, pecans, apple, and quartered grapes in a bowl. Stir.
- Mix mayonnaise, yogurt, mustard, lemon juice, cumin, salt, and pepper together in a small bowl. Pour over chicken mixture and toss to coat. Cover and refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 7.7 g, Cholesterol 42.1 mg, Fat 38.6 g, Fiber 1.5 g, Protein 11.6 g, SaturatedFat 5.7 g, Sodium 280.3 mg, Sugar 4.9 g
MAYO-FREE CHICKEN SALAD
This healthy chicken salad is blended with yogurt and mustard instead of the traditional mayonnaise.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- Combine salt and pepper in a bowl. Heat a large saute pan over medium-high heat. Coat with cooking spray. Sprinkle chicken with some of the salt mixture; place in saute pan. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through cooking time). Remove from pan; set aside.
- In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.
Nutrition Facts : Calories 238 g, Cholesterol 59 g, Fat 4 g, Fiber 681 g, Protein 27 g, Sodium 681 g
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