CHINESE CHOPPED CHICKEN SLAW

1 rotisserie chicken

1 cup edamame

1 package cabbage slaw

2 tablespoons PB2

2 tablespoons gluten free soy sauce (tamari)

1 tablespoon sesame oil 

1 tablespoon agave

 

Remove the meat from the rotisserie chicken and chop. Transfer the chicken to a large mixing bowl. Add the edamame and slaw. Prepare the dressing by whisking the PB2, soy sauce, sesame oil and agave. Toss with the chicken and slaw until coated. Makes 4 servings [Per serving: 295 calories, 13g fat, 13g carbs, 30g protein, 7g sugar]. 

 

GREEN GODDESS CHICKEN SALAD

1/2 avocado

1/3 cup plain Greek yogurt

1/4 cup white wine vinegar

1/4 cup fresh basil

1/4 cup fresh tarragon

1/4 cup fresh parsley

4 chicken breasts, cut into small cubes

 

Place chicken breasts in a large pot of water, enough to cover the chicken entirely. Bring the water to a boil on the stovetop, then reduce to medium heat and boil 15-20 minutes. While the chicken is boiling, prepare the dressing by pulsing avocado through parsley in a blender until creamy. Drain the chicken then transfer the cubes to a bowl and mix with the Green Goddess Dressing. Serve warm or chilled. Makes 4-6 servings.

 

TARRAGON CHICKEN SALAD

4 chicken breasts, cut in half

2/3 cup light mayonnaise, vegan mayonnaise, or Yogurt Mayonnaise

1/4 cup red onion, diced

1 apple, diced

1/4 cup dried cranberries or raisins

1/4 cup fresh tarragon, chopped

4 celery stalks, chopped

 

Place chicken breasts in a large pot of water, enough to cover the chicken entirely. Bring the water to a boil on the stovetop, then reduce to medium heat and boil 15-20 minutes. Check to make sure the chicken is cooked through and the center is no longer pink. Once the chicken is done, drain using a strainer. Cut the chicken into small cubes and place in a large mixing bowl. Combine with mayonnaise, red onion, apple, dried cranberries, tarragon, celery, salt and pepper. Store in the refrigerator. Makes 4 servings.

 

*Shortcut: buy a rotisserie chicken and remove the skin. Use a sharp knife to cut the white and dark meat off the bone. Use your hands to remove any remaining meat. Discard the skin, fat, and bones. Complete steps with the pulled chicken.

 

FRUIT & NUT CHICKEN SALAD

3 cups pulled chicken

1/2 cup plain Greek yogurt

1 tablespoon honey

1 tablespoon apple cider vinegar

1 apple, finely chopped

1/4 cup golden raisins (or cranberries)

1/4 cup shelled pistachios

 

Combine ingredients in a mixing bowl and stir to coat the pulled chicken. Chill and serve with cracked pepper. Serves 2-3.

 

CRAB SALAD

1 pound jumbo lump crab

1/2 cup plain Greek yogurt

1 tablespoon olive oil

1 tablespoon dijon mustard

1/2 cup celery, chopped

2 tablespoons fresh chives, chopped

1 teaspoon Old Bay seasoning

 

Mix ingredients and stir to combine. 

 

MEDITERRANEAN TUNA SALAD

6 ounces tuna fish (chunk light)*

1 tablespoon plain Greek yogurt

2 tablespoons hummus

1/4 cup corn

1/4 cup sweet pickles, chopped

1/4 cup red onion, diced

1/4 cup carrot, chopped

 

Mix tuna fish with remaining ingredients, salt and pepper. Stir well to combine. 

*Can substitute canned chicken!

 

ORANGE DILL TUNA SALAD

2 cans pole & line caught wild tuna, drained

1 cup celery, chopped

2 tablespoons chopped red onion

1 tablespoon fresh dill, minced

2 tablespoons fresh squeezed orange juice

2 tablespoons low fat plain Greek yogurt

1 tablespoon red wine vinegar

 

Combine the tuna, celery, red onion and dill in a mixing bowl. Toss to combine with the orange juice, yogurt, vinegar, salt and pepper. Serve over a salad or on whole grain bread. Makes 3 servings [Per serving: 150 calories, 1g fat, 3g carbs, 2g sugar, 30g protein].