Creamy Chicken Salad

Photo: John Autry; Styling: Leigh Ann Ross

Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the chicken salad.

Yield: 6 servings (serving size: about 1 cup chicken salad and 1 cup salad greens)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 24 Minutes
Total: 2 Hours, 19 Minutes

Nutritional Information

Amount per serving
  • Calories: 339
  • Fat: 13.6g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 5.1g
  • Polyunsaturated fat: 5.1g
  • Protein: 39.5g
  • Carbohydrate: 14.6g
  • Fiber: 2.8g
  • Cholesterol: 95mg
  • Iron: 2mg
  • Sodium: 525mg
  • Calcium: 54mg

Ingredients

  • 2 pounds skinless, boneless chicken breast halves
  • 1/2 cup light mayonnaise
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup chopped celery
  • 1/3 cup sweetened dried cranberries
  • 7 tablespoons (about 2 ounces) coarsely chopped smoked almonds
  • 6 cups mixed salad greens

Preparation

  1. 1. Fill a Dutch oven two-thirds full of water; bring to a boil.
  2. 2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
  3. 3. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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