This low-calorie Chicken and Apple Salad puts a zesty spin on an old childhood favorite. Instead of serving this main-dish salad over greens, fold it into whole-wheat wraps with a few spinach leaves. Serve the wrap with baked potato chips or tortilla chips on the side.
1 3 1/2-lb. rotisserie chicken
2 medium Granny Smith apples, cored, cut into 1/4-inch dice
2 tablespoons fresh lime juice
2 tablespoons finely chopped red onion
1/2 cup reduced-fat mayonnaise
2 tablespoons finely chopped cilantro
1/4 teaspoon crushed red pepper
8 cups mixed salad greens
How to Make It
Remove meat from chicken and dice, discarding skin and bones (you should have about 4 cups of meat).
Toss apples with 1 Tbsp. lime juice in a large bowl. Add chicken and red onion. In a separate small bowl, whisk together mayonnaise, cilantro, red pepper, 1/2 tsp. salt and remaining 1 Tbsp. lime juice. Stir dressing into chicken mixture to coat. Season with salt.
Arrange greens on four plates. Top with chicken salad and serve.