A yummy easy to make healthful Chicken Salad?

Question

I'm taking care of my friend's mom for two weeks, and need a few easy recipes for a healthy lunch. I'm not a great chef (just learning how to make a roux) Help this greenhorn look good
with a not too complicated chicken salad..Please? How 'bout
it...what say.................Ms. Potato?..eh?

Thanx, Y'all! They look so good, don't know where to start..File under..."Glad I asked!"

Answer 1

Dice some boneless, skinless breasts, season with a little salt and pepper, and cook them in a pan until done (or buy the pre-cooked chicken chunks in the market.) Remove from heat and let cool. Shred some carrots, dice some scallions, and mix with a small amount of mayo. Add chicken and mix. Mayo should just barely coat the ingredients, so don't use too much. Add some black pepper, spoon onto bread, and enjoy!

Answer 2

Hi!!!
It's great to hear from you again, I am smiling already!!
Well, if I were to make a sweet lady a great tasting healthy chicken salad, I would go by this recipe...

Chicken Salad with Pecans and Grapes

* Heart-friendly Recipe
* Low-Sodium Recipe
* Diabetes-friendly Recipe
* Low-Carb Recipe

Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 0 mins
Extra Time: 40 mins (for pre-cooking chicken, if necessary)

Yield: 6 x 1 cup servings

Served as an entrée or sandwich filling, this easy salad is delicious!

Suggestions:
This works great with rotisserie chicken from the deli!

Ingredients:
2 cup chopped, cooked, skinless chicken breast
1 1/2 cup seedless California grapes, rinsed and cut in half
1/4 cup diced celery
1 cup coarsely chopped toasted pecans (or roasted)
2 Tbsp chopped fresh basil
1/2 cup thinly sliced green onions
1 cup fat-free mayonnaise
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp fresh lemon juice

Directions:
Combine all salad ingredients in a bowl and mix well. Serve.

* Variations:
For a gourmet sandwich or wrap, add to wholegrain bread, 1/2 pita pocket or large wholegrain tortilla.

Answer 3

Well, for chicken salad my Mom always buys the cans of shredded chicken breast. These are VERY low-fat and low calorie. Just pick up a couple cans of chicken breast, some reduced-fat Hellman's mayo, and celery. Add a little salt and fresh ground black pepper, and some crushed red pepper for zing. Buy a loaf of wheat or nice multigrain bread/rolls and pile it high with lettuce and juicy tomatoes. It's a yummy and pretty healthy lunch!

Answer 4

3-4 Boiled Chicken Breasts, shredded with two forks
1/2 cup Lite mayo or Miracle Whip, or more/less just to wet the chicken not to drown it
1-2 stalks of celery, chopped finely
1 green apple(diced) or green grapes(sliced)
1 c. of chopped pecans
2-4 Tbsp. of dill pickle relish

Just add all ingredients and serve with whole wheat bread or with some little toasted french baguette.

Answer 5

I like this one:
Boil a chicken, cool, and cut up white meat into small bite size pieces
apple, cored, peel left on, cut into small chunks
sliced celery
toasted walnuts
raisins (or red grapes)
Dressing is just light mayonnaise (combine with non-fat sour cream for a lighter version). I add a little milk to the mayo to thin it and a little white sugar.

Answer 6

here:
NUTTY CHICKEN SALAD


INGREDIENTS
3 skinless, boneless chicken breast halves
1 stalk celery
1 onion
1/2 teaspoon minced garlic
4 eggs
1 large red apple, diced
6 small sweet pickles, diced
1 (3 ounce) package sliced almonds
salt and pepper to taste
crushed red pepper to taste
1/4 cup mayonnaise
DIRECTIONS
Over medium-high heat, bring a medium pot of lightly salted water to boil. Add chicken, celery, a slice of the onion, and garlic. Reduce heat to medium and simmer for 1 hour.
Chop remaining onion and set aside.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Drain chicken, discarding boiled vegetables. Chop chicken when cool.
In a medium bowl, mix the apple, onion, pickles, almond and salt, if desired. Add black and red pepper to taste. Stir in enough mayonnaise until the mixture sticks together well.
Cover a serving dish with lettuce leaves. Mound the chicken salad in the middle, and sprinkle with additional almonds, if desired. Serve with crackers.



NUTRITION INFORMATION
Servings Per Recipe: 10

Amount Per Serving

Calories: 187

Total Fat: 11.2g
Cholesterol: 109mg
Sodium: 167mg
Total Carbs: 9.2g
Dietary Fiber: 1.8g
Protein: 12.7g


***This is a favorite in our home..can be served with crackers or makes wonderful sandwiches.
enjoy!!

Answer 7

yummy chix salad....this can be done in a food processor, crazy easy....
the ingredients are easy...add them to your taste....
3 c. cooked chicken white $ dark with skin removed and de boned
add a couple of
baby carrots
celery,
1/4red pepper
2 tbs mayo
1/4 cup yogurt
1tbs Dijon mustard
1tbs of vinegar (to taste we like more)
you can process as much or as little as you would like ...if you process less do veggies first...we eat this in pita or on a wrap with baby spinach....yumbo

Answer 8

If you really want a good chicken salad, add some Worchestershire sauce to your receipe, really brings it alive. everyone always loves my chicken salad.. I keep it simple, chop up cook chicken, chop celery, and hard boiled eggs, mayo, dash of dry mustard, salt pepper to taste, and worcesteshire sauce. or you can add chop onion, I dont , onion dont like me.