Sunny Summer Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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This is a wonderful LOW CALORIE CHICKEN SALAD, and an awesome recipe if you like a sweet and salty combo- With the grapes and cashews, mixed with a nice helping of both white and black pepper, it's got a little bit of a kick. The best part is, is that it's NOT TOO MUCH MAYO!!!! This is WONDERFUL served inside a 1/2 of a cantaloupe(seeds removed) with a croissant on the side. YUMMY! You can take bites of the cantaloupe with the salad and it is DIVINE! Enjoy! Ingredients:
42 ounces boneless chicken breasts (6 regular sized boneless chicken breasts) |
3 cups celery (diced) |
3 cups red seedless grapes (cut in half) |
2 1/4 cups fat-free mayonnaise |
3 tablespoons lemon juice (fresh squeezed if possible) |
1 teaspoon kosher salt |
1/2 teaspoon white pepper |
1/2 teaspoon black pepper |
Directions:
1. Grill the chicken breasts on either a foreman grill or an outdoor grill- which is obviously better tasting - Let cool enough to handle and start to rip/shred into smaller pieces. Not shredded. but I like the ripped up texture rather than 'cubes' of chicken. It looks much more organic too.
2. Put all of the ingredients into a bowl and mix - EXCEPT FOR THE CASHEWS!
3. Cashews are optional, and NEEEEEED to be put on lastly, to maintain the crunchyness they deserve. So. 1 1/2 cups cashews if you will be serving that day and that day only- can you mix in - otherwise, just sprinkle each serving with a tablespoon or 2 before you serve.
4. Mix all together but save those cashews for the garnish - If you put them on and mix them in- they get soggy.
5. Refrigerate at least 5 hours- best if you can leave it in the fridge overnight to let the flavors mingle.
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