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This low-fat chicken salad recipe is perfect for bread to eat alone on a bed of lettuceor on toasted whole wheat bread. Chicken Salad spice up all the dishes.
This recipe has a sweet taste, with the addition of raisins.
Ingredients:
3 boneless, skinless, chicken breast, diced
1 / 2 cup sweet pickle taste
¼ cup red onion, finely chopped
1 cup fat-free mayonnaise
¼ cup celery, finely chopped
¼ cup red bell pepper, diced
¼Cup cherry tomatoes, diced
2 tsp. Salt
2 tsp. black pepper
2 tsp. Garlic powder
1 Tbsp. freshly squeezed lemon juice
½ cup raisins
To:
Preheat oven to 350 degrees. Grease a baking dish with cooking spray or olive oil. You can already buy the whole chicken or chicken breast diced and himself.
If you cut the food in this way, you are available, cut the chicken to your liking. In a medium bowl, combine the diced chicken,Mayonnaise and fresh squeezed lemon juice.
Lemon juice from the bottle can be substituted if you prefer. Mix the chicken salad. Now add the sweet taste of cucumber, red onion and celery. More mayonnaise may be used if mixture is too dry.
Continue to stir. Add the peppers, tomatoes, and raisins. Finally, salt, black pepper and garlic powder, chicken salad.
Cream together well and spoon the mixture into the panCourt. Spread the chicken salad evenly around. Cook the chicken salad at 350 degrees for 12-15 minutes or less depending on the size of your oven. Remove the pan from the oven and let cool.
Place the chicken salad in a bowl with a lid.
Chill the chicken salad before serving.
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