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
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.