 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Michelle Tromblay from Fairfield, Ohio came up with her own version of chicken salad after tasting a similar one at a restaurant. âYou can use broiled or sauteed chicken if youâre in a hurry or find yourself with leftovers,â shares Michelle. Ingredients:
1/2 cup plain yogurt |
1 tablespoon lemon juice |
1/4 teaspoon minced garlic |
1/8 teaspoon salt |
1/8 teaspoon celery seed |
1/8 teaspoon paprika |
1/8 teaspoon worcestershire sauce |
dash pepper |
2 boneless skinless chicken breast halves (5 ounces each) |
1/3 cup dry bread crumbs |
4 cups torn mixed salad greens |
1/2 cup chopped fresh tomato |
1/2 cup chopped hard-cooked egg whites |
1/3 cup shredded cheddar cheese |
1/3 cup fat-free honey dijon salad dressing |
Directions:
1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Roll chicken in bread crumbs. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once.
3. On two plates, arrange salad greens, tomato, hard-cooked egg whites and cheese. Slice chicken; place on salads. Serve with dressing. Yield: 2 servings.
|
|