Ingredients for Crunchy Low Fat Summer Chicken Salad
- 1.5 lbs boneless, skinless chicken breasts
- Sliced Water Chestnuts
- 1/2 cup chopped celery
- Nonfat Sour Cream
- Fat Free Mayonnaise
- 1 teaspoon curry powder
- 1 tablespoon soy sauce
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt And Black Pepper
- Green Seedless Grapes
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How to Make Crunchy Low Fat Summer Chicken Salad
- Cook 1.5 lbs boneless, skinless chicken breasts until fully cooked. Shred or cube the chicken.
- In a large bowl, combine 1 cup shredded cooked chicken, 1/2 cup chopped water chestnuts, and 1/2 cup chopped celery.
- In a separate bowl, whisk together 1/2 cup light sour cream, 1/4 cup mayonnaise, 1 teaspoon curry powder, 1 tablespoon soy sauce, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour the dressing over the chicken mixture and gently toss to combine.
- Stir in 1 cup halved seedless green grapes.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled over lettuce, in pita bread, or enjoy it on its own!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
42g
Fat
2g
Carbs
7g