Tag: chicken salad

Tropical Chicken Salad & Honey Balsamic Vinaigrette

This salad was inspired by the one served at Gloria’s Mexican Restaurant. I was first introduced to the salad while at lunch with my Sister-in-Law and Aunt a few weeks ago.

I’ve… been back a couple times since, to indulge.

One of my favorite things about this salad is the vinaigrette. Seriously. I could eat it with a spoon. My mouth is watering even now just thinking about it.

It’s sweet, tangy, and so refreshing on a hot summer day when paired with this salad that’s nearly overwhelmed with tropical fruits.

Did I mention that this vinaigrette is a great marinade too? Marinade anything from meat to strawberries. Yes, strawberries are delicious after being soaked in this vinaigrette for a few hours.

I could almost eat this salad every day. It’s fabulous and so filling!

Definitely a summer love of mine this year.

Tropical Chicken Salad & Honey Balsamic Vinaigrette
TheSkinnyFork.com

The Skinny:
Since about half of the vinaigrette is discarded, I have accounted for that in the nutritional values below.
Servings: 4 • Size: 1 Large Salad + Chicken • Calories: 305.9 • Fat: 9.6 g • Carb: 29.1 g • Fiber: 4.9 g • Protein: 22.4 g • Sugar: 22.4 g • Sodium: 130 mg

Ingredients:
Vinaigrette:
1/2 C. Balsamic Vinegar
1/4 C. Honey
1/4 C. Olive OIl
1 Tsp. Reduced Sodium Soy Sauce

Salad:
4 Medium Chicken Breasts (3 Oz. Each)
4 Garlic Cloves, Smashed
Salt & Pepper to Taste
6 C. Spring Mix Salad
1 C. Strawberries, Washed & Quartered
1 C. Mango, Diced
1 C. Pineapple, Diced
4 Clementines or 1 C. Mandarins
Avocado, Optional

Directions:
Mix the vinaigrette ingredients together in a small bowl until well combined.

Reserve half of the vinaigrette (about 1/2 c.) into a small airtight container and store in the fridge until later.

Put the remaining half of the vinaigrette (about 1/2 c.) into a ziplock or shallow dish with the chicken breasts and garlic. Allow the chicken to marinate for at least one hour and up to a full day. Seasoned mine with some salt and pepper.

When ready, remove the chicken from the bag and discard the marinade. Grill the chicken until cooked through. I used my counter top grill for about 5-6 minutes with my particular chicken breasts.

While the chicken is cooking, plate the salad and fruit. There should be about 1/4 c. of each fruit per salad, with a total of 1 c. of fruit on each plate.

When the chicken is done, allow it to cool slightly before slicing and placing atop the salad.

Remove the vinaigrette from the fridge and spoon about 2 tbsp. of the dressing over each salad.

Serve and enjoy!

Avocado Chicken Salad (Mayo-less)

Oh, avocados… how I love you.

I went the vast majority of my life, up until a few years ago, absolutely hating avocados and anything to do with them. I think it was that child mentality. It’s green and slimy and there for must be gross!

I’m not sure what it was. Okay. I do know what it was. Guacamole.

Now I find any excuse I can to use an avocado.

One thing I have always loved, is chicken salad.

Not chicken – on – salad. But chicken salad.

If you aren’t a fan of mayonnaise, or cannot have mayonnaise for one reason or the other, then this is the perfect thing for you! This chicken salad is dairy-free and gluten-free.

I tossed the egg in there for added protein, but you could probably get away with leaving that out if you’re looking for something egg-free too!

I made this recipe for a serving of one, but it would be very easy to double, triple, etc! I kept it as a serving for one since… it’s something that you’ll really want to eat the day it’s made – otherwise the avocado will begin to turn brown. And that’s not exactly eye appealing, now is it?

I stored the other half of my chicken in the fridge for tomorrow and now have a super quick lunch to whip up for myself again tomorrow! If you want to take this in your lunch box, just keep everything separate (egg, avocado, chicken and the dry ingredients.) Then mix together at lunch time. It’s as easy as that!

Avocado Chicken Salad (Mayo-less)
TheSkinnyFork.com

The Skinny:
Servings: 1 • Size: About 1 Cup • Calories: 282 • Fat: 16.5 g • Carb: 18 g • Fiber: 4.4 g • Protein: 20 g • Sugar: 1.1 g • Sodium: 417.5 mg

Ingredients:
1/2 Medium Chicken Breast, Cooked & Shredded
1 100 Cal. Wholly Guacamole Mini (You could also use 1/2 Avocado, Mashed)
1/2 Large Egg, Hardboiled
1 Tbsp. Dried Cranberries (I used reduced sugar ones.)
1 Tbsp. Pistachios, Chopped
Salt & Pepper to Taste

Directions:

Combine all ingredients in a small bowl together.

Serve atop a croissant, bed of salad, whole grain toast, or even some multi-grain crackers!

CREAMY BALSAMIC CHICKEN SALAD

I’m always looking for new ways to use balsamic dressing since our family all loves the flavor. This salad was so easy and we all enjoyed it, which was a bonus!

I used Creamy Balsamic dressing because that’s what I had on hand, but any type of balsamic will do!

Creamy Balsamic Chicken Salad
Adapted from a recipe at Kraft.com
Serves 4

1/4 cup sour cream
1/4 cup Balsamic Vinaigrette Dressing
2-1/2 cups chopped cooked chicken breasts
1 cup sliced fresh red grapes
1 celery stalk, sliced
4 green onions, chopped {I used 1/2 tsp onion powder since I was all out!}
4 cups baby spinach leaves
1/4 cup crumbled feta cheese

Mix mayo and dressing in medium bowl.

Add chicken, grapes, celery and onions; mix lightly.

Spread 1 cup spinach leaves on each plate. Top with chicken salad and feta cheese.

ENJOY!