![]() This Chicken Apple Salad keeps in the refrigerator for several days. Or you can make chicken salad sandwiches with regular sandwich bread or better yet… croissants! I like to buy the Boston lettuce leaves because they serve as a nice, little cup for the chicken salad and they are easiest to hold. 2 chicken breasts (14oz), pounded to an even thickness salt and pepper 1 red apple, chopped 2 green onions, chopped 1 Tablespoon chopped fresh tarragon. Serve it in lettuce leaves (as pictured). You’ll just mix a small amount of mayonnaise (low fat is fine), plain Greek yogurt, lemon juice, salt, pepper and a tiny bit of cinnamon. The dressing for the salad is fairly light. One sub-in suggestion is to use chopped red grapes in the salad instead of dried cranberries. Close the sandwich with another piece of bread. Top with 2 scoops of sandwich filling and spread evenly. Serve on its own or piled high on dinner rolls or a croissant. Gently fold in the cranberries, pecans, and apple. Chop cooked and cooled chicken and place into the bowl with the dressing. Place lettuce over a piece of wheat bread. In a large bowl, whisk together all the dressing ingredients. The Granny Smith apples give it a sweet and tangy flavor, complemented by the sweet dried cranberries too. In a large bowl toss together chicken, mayonnaise, celery, pecans, apples, and grapes until well-combined. There is plenty of chopped apple and chopped celery in this chicken salad to give it a nice, crunchy texture. We love to have it for lunch, and we like to have it around for low carb snacking too TIP: use wheat thins or low fat wheat thins to scoop up chicken apple salad for snacking. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed. Pour the dressing over the chicken and toss well. This Chicken Apple Salad is a chicken salad that is filled with all kinds of delicious crunch.Ĭhicken salad is one of those things that I almost always have in my refrigerator. Place the diced chicken in a bowl, add the pecans, walnuts and grapes.
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