Chicken Salad Recipe

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Caribbean Chicken Salad

Ingredients

(1 servings)

3 oz 90 g cooked long grain rice
1 oz 30 g pineapple in natural
Juice, drained and chopped.
Half medium banana sliced.
15 oz 45 g black grapes, halved And pipped.
2 ts Lemon juice.
Quarter oz 7 g sultanas.
2 ts Desiccated coconut.
1 tb Low fat natural yoghurt.
2 ts Low calory mayonnaise.
pn Chili powder (optional).
2 oz 60 g cooked chicken, chopped
Salt and pepper.
Lemon slices and fresh
Sprigs of parsley to garnish


Instructions

1. Mix together the rice, pineapple, banana, grapes and lemon juice.
2. In a small bowl combine the sultanas, coconut yoghurt, mayonnaise and chili powder if using. Add the chicken and rice mixture stirring well to coat. Season with salt and pepper.
3. Serve garnished with lemon slices and parsley sprigs.

Preparation 10 minutes.
Serves 1: 380 calories.
Selections: 1 bread 1 fat 2 fruit 2 protein. 20 optional calories.

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Posted by Free Recipes at 6:41 PM | Comments

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Chicken Salad Sandwich

Yield: 1 Sandwich

Ingredients

3 tb chicken; diced cooked
1 ts mayonnaise &/or
1 ts plain yogurt
1 ts to 2 ts any of the following
1 walnuts chopped
1 pecans chopped
1 almonds chopped
1 peanuts
1 pickle chopped
1 cheese grated
1 celery diced
1 cucumber diced
1 green or red pepper
1 mushrooms sliced
1 carrots
1 margarine -=or=-
1 mayonnaise
2 sl bread (any kind)


Instructions

In a small bowl, mix the cooked chicken with the Mayonnaise and/or yogurt. Stir in the additional ingredients. You may find you need more Mayonnaise and/or yogurt, but start with just a little and work up the right proportion. Spread each piece of bread with a very thin layer of margarine or Mayonnaise. Fill the sandwich with the chicken salad mixture. Source: The Creative Lunch Box by Ellen Klavan Brought to you and yours via Nancy O'Brion and her Meal-Master.

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Posted by Free Recipes at 6:39 PM | Comments

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Chinese Bbq Chicken Salad

Yield: 1 Servings

Ingredients

1 ts salt & 1 teaspoons soy
1 sauce
2 ts sherry
1 sauce:
2 ts red wine vinegar & 1/4 cup
1 soy sauce
2 ts dark sesame oil & 2 tbsp.
1 sugar
2 ts hoisin sauce & 2 stalks
1 green onion shredd
1 salad:
3/4 head lettuce -- torn into
1 sm piec
1 1/2 boneless, skinless chicken
1 breasts
3 ts sesame seeds
1 mai fun noodles or sai fun
1 noodles (chines
1 oil for deep frying

Instructions

The night (or morning) before serving: mix marinade ingredients, cut chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with marinade.

Bake chicken and marinade in dish large enough so that chicken pieces are spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350 degrees until chicken pieces are cooked. After sufficient cooling period, place chicken in refrigerator to chill/store.

While baking chicken, mix sauce. Place in refrigerator to chill.

Anytime before serving: Pour oil in wok or pan until it is at least one inch deep (two or three inches is much better!). Heat to 375 or 400 degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is hot enough, the noodle will instantly expand like crackly popcorn.

Place small quantities of noodles in the hot oil. They will expand instantly. Be sure all noodles are cooked. Sometimes the expansion will lift noodles out of the oil before they cook. Flip the uncooked noodles into the hot oil so they cook too. The cooked noodles don't retain much oil.

Cook enough noodles to match the amount of lettuce/bean sprouts. The noodles will shrink when you add the sauce.

Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix with the lettuce and bean sprouts. Add the noodles. Mix with the salad. Sprinkle sesame seeds on top of salad. Remove the sauce from the refrigerator. Stir and pour over salad. Serve
immediately.

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Posted by Free Recipes at 6:36 PM | Comments