Crunchy, Low-Fat Summer Chicken Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This salad makes a nice, light lunch when served over top of lettuce greens. It also makes a nice salad filling for pita bread. One of my summer favorites! Prep and cooking times do not include time to cook chicken. Ingredients:
2 cups cooked chicken, cubed |
1 (8 ounce) can sliced water chestnuts, drained |
1/2 cup diced celery |
1/2 cup nonfat sour cream |
1/2 cup fat-free mayonnaise or 1/2 cup salad dressing |
1 teaspoon curry powder (more or less to taste) |
1 teaspoon soy sauce |
1 teaspoon lemon juice |
1 dash garlic powder |
salt and black pepper, to taste |
4 ounces lbs green seedless grapes, halved lengthwise |
Directions:
1. Mix together chicken, water chestnuts, and celery.
2. Blend together sour cream, mayonnaise, curry powder, soy sauce, lemon juice, garlic powder, salt, and pepper.
3. Pour over chicken mixture and mix to combine.
4. Stir in grapes.
5. Chill at least 2 hours before serving.
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