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.
This recipe was very tasty & easy to make. I made substitutions to the ingredient list, which is why I put 3 stars instead of 4. I only used the rotisserie chicken breast meat (saving the dark meat for other recipes), gala apples (b/c I'm not a fan of Granny Smiths), lemon juice, and baby spinach. Also I mixed the baby spinach with the salad, instead of serving it as a bed. Made good sandwiches with this recipe. My dad was a BIG fan of this!
I have already made this 2x for dinner and we LOVE it. The dressing is so delicious and tangy. The second time I used canned shred chicken to save some calories and time from cutting up a rotisserie chicken.
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