When served on lettuce, this creamy, crunchy, and deceptively slim chicken salad has only 110 calories, 4 grams of fat and 9 grams of carbohydrate per serving.
The Autumn accent comes by the way of fresh apple and dried cranberries. I’ve added celery for crunch, but if calories are less of a concern for you, a handful of toasted walnuts or pecans is another terrific (and quite tasty) option. Once made, the chicken salad will keep well in the fridge for a couple of days.
I also enjoy it served on a toasted light whole-grain English Muffin. The warmth of the muffin is a nice contrast to the cool salad (calories would increase by just 10, and points will stay the same).
MAKES 4 SERVINGS
3 tablespoons light mayonnaise
3 tablespoons nonfat Greek yogurt
2 teaspoons cider vinegar
2 teaspoons sugar
1 1/2 cups diced cooked chicken breast
1/2 cup diced celery
1/2 cup chopped apple
3 tablespoons reduced-sugar dried cranberries
4 large red lettuce leaves
4 slices light wheat or white bread
1. In a medium bowl, mix together the yogurt, mayonnaise, vinegar and sugar. Add the next four ingredients (chicken through cranberries), and stir well to combine.
2. To assemble the sandwiches, take four slices of bread and place a lettuce leaf on each. Top with 2/3 cup of chicken salad, and a remaining slice of bread.
Marlene Says: I used Ocean Spray Reduced Sugar Craisins® in this recipe. They have 50% less sugar and three times the fiber of the original Craisins® dried cranberries.
Nutrition Information Per Serving: (1 sandwich) Calories 200 | Carbohydrate 28g (Sugars 9g) | Total Fat 5g (Sat Fat .5g) | Protein 16g | Fiber 6g | Cholesterol 30mg | Sodium 380mg | Food Exchanges: 1 ½ Lean Meat, 1 Starch, ½ Fruit | Carbohydrate Choices: 2 | Weight Watcher Plus Point Comparison: 5