Low Cal Chicken Salad Recipe

Check MFP's recipe section. Maybe there's one...Good luck!

Check MFP's recipe section. Maybe there's one...Good luck!

Use Chicken (5oz)--- shredded and plain greek yogurt (1/3 cup), (3 Tbsp country dijon) and curry, salt and pepper to taste.
Another choice is to use a small amount of cinnamon and chopped dried fruit like apricots instead of the curry and dijon! This is really good in wraps or on crackers or even in lettuce wraps

I just made this as I was craving chicken salad. I made a lot so I will have some on hand. You can modify as necessary:


2 tlbs olive oil or whatever you want to brown the chicken in
2lbs chicken breast
2 tbls miced garlic
2 tsp dried oregano
2 tbl light mayo or whatever
2 tbls Lawry's Mango Curry marinade
2 tbls Dijon Mustard
2 tbls Brown Mustard
7-8 Celery stalks
1/2 onion

I heat half the garlic and rosemary in the oil, then brown my chicken in the oil a few breats at a time. Set the chicken aside. Add the remaining garlic and rosemary and all the browned chicken to the pan. Cover chicken with water and boil for 10-15 minutes-untilt the chicken is cooked through. Drain the chicken and let cool. Shred the chicken-I do it by hand. Add the remaining ingredients and stir.

This recipe makes 6 1 cup servings. Each cup has 238 calories, 7 g fat, 5 carbs, and 36 protien.

Again, you can modify it necessary, using no fat mayo or sour cream. The secret to the flavor is the garlic and rosemary and the little bit of Mango Curry sauce. You can find this in the database as Jason Bailey-chicken salad.