Chicken salad is not to be boring. You can do a dozen different ways, so there is never too old. I have two different varieties of chicken salad that I have created quite tasty. Both are spicy and full of flavor.
The first inspiration for the chicken salad recipe from Rachael Ray Buffalo Chicken Chili. My husband loves chili absolutely. When I think how I could imagine changing the recipe, I thought, dass companiesthe same basic ingredients of the recipe to make chili and chicken salad.
Buffalo Chicken Salad
Ingredients:
A 10 oz can (drained) of chicken or chicken breasts cooked and cut into 1
Garlic powder 1 / 4 tsp
1 teaspoon smoked paprika
1 stalk celery, finely chopped
1 medium carrot, finely grated
2 tablespoons red onion, finely chopped
3 tablespoons Frank's Red Hot sauce (original)
2 tablespoons reduced-fat mayonnaise
2 tablespoonsPlain, nonfat yogurt greek
Preparation:
Put the chicken in a bowl and break up large lumps with a fork. Add the remaining ingredients mix e. Cover and refrigerate at least 1 hour before serving. Serve on a bed of lettuce and wheat bread.
Chipotle Chicken Salad Healthy
Ingredients:
1 10 oz cans white chicken, chopped or 1 chicken breast
2 tablespoons red onion, finely chopped
1 stalk celery, finelychopped
1 chipotle pepper in adobo minced canned chipotle salsa
1 tablespoon adobo sauce can chipotles
1 or 2 tablespoons chopped coriander
2 tablespoons reduced-fat mayonnaise
2 tablespoons of greek yogurt
1 / 4 teaspoon cumin
Onion powder 1 / 4 tsp
Garlic powder 1 / 4 tsp
Juice of 1 small lemon, cut in half if lime is great
Preparation:
Put the chicken in a bowl and break up large lumps with a fork. Add the remaining ingredients and mix.Cover and refrigerate at least 1 hour before serving. Serve on a bed of lettuce and wheat bread.
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