Skinny Chicken Salad Recipes

Steps:

• Combine chicken, celery, and garlic in bowl.
• Add soy sauce, oil, vinegar and salt; toss lightly.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a medium-sized casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and set aside.
• Mix mayonnaise, garlic, onion, salt, and pepper together in a medium-sized bowl. Add 1 1/4 cup Parmesan cheese; mix well. Mix in cooked pasta and chicken, making sure everything is evenly coated.
• Transfer mixture to the prepared casserole dish. Sprinkle with remaining 1/4 cup Parmesan cheese and panko bread crumbs. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove from the oven, uncover, and replace in the oven. Bake until chicken is no longer pink in the center and juices run clear, about 10 minutes more. Let stand for 1 to 2 minutes before dishing out.

Steps:

• In a large mixing bowl, combine chicken, celery, grapes, cranberries and pecans.
• Fold in greek yogurt and lemon juice.
• Add garlic powder and salt and pepper, to taste. Mix until well combined.
• Spread chicken salad onto bread or a sandwich thin.
• Top with salad and another slice of bread or half of a sandwich thin.

Steps:

• Heat oven to 375° F.
• Place olive oil in large bowl. Pat chicken dry, then add to bowl; toss to coat.
• In food processor, place bread. Cover; pulse until bread crumbs are as small as grains of rice. Add remaining Breading ingredients; pulse to combine. Add bread crumb mixture to bowl with chicken tenders, and press to adhere mixture to chicken.
• Place metal cooling rack sprayed with cooking spray on top of cookie sheet, then place prepared chicken on rack. Bake 15 to 20 minutes or until instant-read thermometer inserted in chicken reads 165° F.
• In small bowl, beat mustard, vinegar and honey with whisk; set aside. In large bowl, mix greens, cucumbers and tomatoes. Reserve 2 tablespoons dressing; set aside. Toss remaining dressing with greens mixture until well coated. Divide salad among 4 serving plates. Top with chicken and a drizzle of reserved dressing. Serve immediately.

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.