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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Saucy lowfat Chicken Salad
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This summer favorite is equally good as a sandwich piled on wholewheat bread or served up on a bed of greens. 20 minutes 4 Ingredients 2 Whole chicken breasts seasoned with salt & pepper 3 stalks celery chopped fine 2/3 Cup Dried Cranberries 1/4 Chopped Pecans 2 Tablespoons low fat mayonnaise 1/2 Cup Fat Free Raspberry Vinaigrette dressing I use Ken's 1/2 Teaspoon Celery Salt 1/4 Teaspoons fresh ground pepper Directions 1. Grill chicken breasts until internal temperature reaches 180. 2. Cool chicken until it is easy to handle, then quarter breasts and place in a food processor. Pulse for 2-3 seconds at a time until the chicken is coarsely ground. 3. In a mixing bowl add chicken, celery, cranberries, pecans, mayonnaise & dressing. Mix well. Add salt & pepper and mix again. Use as a filling for a sandwich or serve on top of a bed of greens with additional dressing.
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