Creamy Chicken Salad

Tonight, I combined reduced-fat sour cream and Olive Oil Mayo.  The result was a creamy dressing for a considerably lightened take on chicken salad. I read that if you oven-poach the chicken in broth, it intensifies its flavor and keeps it moist.   Pretty neat trick, don’t you think?  This version of chicken salad is wonderful on a bed of mixed greens or a whole-grain bread as a sandwich.  Add some of your favorites veggie, such as tomatoes or celery.

Creamy Italian Herb Chicken Salad

Serves 1

8 pp per serving


  • 3 oz boneless, skinless chicken breast
  • 1/4 cup reduced-sodium chicken broth
  • 2 tablespoons sliced almonds, toasted
  • 1/3 cup reduced-fat sour cream
  • 2 tablespoons low-fat mayonnaise
  • 1 tablespoon dried Italian herbs
  •  salt and pepper to taste
  •  1/2 cup grapes, halved


Preheat oven to 400°F.

Arrange chicken in a glass baking dish large enough to hold it in a single layer. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 15 to 20 minutes. Transfer the chicken to a cutting board until cool enough to handle, then shred.

Stir sour cream, mayonnaise, italian seasoning, salt and pepper in a large bowl. Scoop the chicken mixture on top of the bed of greens. Sprinkle on almonds and add the grapes.

I drizzled mine with a balsamic “glaze”.

Tonight is the premiere of America’s Got Talent.  So I am off to watch another cheesey program.  But you gotta love Howie Mandel.


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