Chicken-Apple Crunch Salad

Yield: 4 servings (serving size = 1 cup)
Source: Cooking Light Annual Recipes 2003
Comments from a PA kitchen: This is one of the best chicken salad recipes I've had. I served it on a bed of arugula and other greens, but I think it would be MUCH better on a hearty wholegrain roll or a croissant. LOVED the cinnamon; very subtle, but delicious. Mix of different textures (crunchy apples and celery, chewy raisins, pluc chicken) was good too. I let it sit in the fridge for 24 hours before we ate it, which really let the flavors meld.

INGREDIENTS:

2 c. cubed cooked chicken breast
1 c. chopped Granny Smith apple
1/2 c. chopped celery
1/4 c. raisins
2 T. chopped green onions
1/3 c. low fat mayonnaise
1 T. reduced fat sour cream
1 tsp. fresh lemon juice
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. ground cinnamon

INSTRUCTIONS:

  1. Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining 5 ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

NUTRITIONAL INFO:

Healthy Units: 4 per serving
Calories=207; Fat=4.4g; Protein=22.4g; Carb=18.4g; Fiber=1.1g; Chol=61mg; Iron=1.2mg; Sodium=402mg; Calcium=32mg

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