Easy Summer Meal: Light Chicken Salad

Summer meals at our house are usually light and fast with as little cooking time as possible.  With our hot Texas summers, who wants to turn on the oven?  Not me!  So I thought I would share one of my favorite go-to meals for an easy and quick meal.  You can even make it a day ahead of time, store it in the refrigerator and have dinner waiting for you when you get home!

Here are the ingredients I used:

Stir together the mayo, yogurt, lemon juice, salt and pepper.

I had some frozen boneless, skinless chicken breasts that I boiled for about 20-25 minutes, until they were cooked through.  When they were done, I put them in my mixer, turned it on low and let it do the shredding for me!
 Place all ingredients in a medium bowl.

Mix all together. 
I have served it here on some whole wheat bread.  You can also serve with crackers, lettuce leaves, mini bell peppers or enjoy it by itself!

Light Chicken Salad

2 cups cooked and diced/ shredded chicken breasts (about 3 chicken breasts)
1 cup chopped celery
¾ cup seedless grapes ( I like to cut these in half)
1 tablespoon lemon juice
½ teaspoon salt
1 teaspoon black pepper
¼ cup fat free evaporated skim milk
¼ cup mayo 
¼ cup fat-free plain Greek yogurt (or you can completely eliminate the mayo and use ½ cup yogurt)

1.       In small bowl, mix together lemon juice, milk, mayo, yogurt, salt and pepper.

2.       In medium bowl, mix all ingredients together; stir.  Chill in refrigerator.

3.       Serve on whole wheat bread, lettuce,  or crackers. 

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