Creamy Chicken Salad

Gluten Free
Health score
21%
Creamy Chicken Salad
139 min.
6
316kcal

Suggestions


If you're looking for a healthy yet delicious meal that will satisfy your taste buds without any gluten, then this Creamy Chicken Salad is the perfect choice for you! Bursting with flavor and crunch, this recipe combines succulent shredded chicken, creamy Greek yogurt, and tangy Dijon mustard, making it a delightful option for lunch, dinner, or any time in between. The addition of sweetened dried cranberries and coarsely chopped smoked almonds offers a delightful contrast to the savory elements, ensuring every bite is a unique experience.

With its approach to fresh ingredients, this salad is not only gluten-free but also packed with nutritional benefits. You can easily enjoy the low-calorie count of 316 kcal per serving while indulging in this satisfying main dish. The best part is that it's incredibly simple to make, taking just over two hours from start to finish, with hands-on preparation time kept to a minimum.

This Creamy Chicken Salad is perfect for meal prep or a picnic outing, as it keeps well in the refrigerator and is easy to pack. Serve it over a bed of crisp mixed greens to make a colorful and appetizing presentation that will impress family and friends alike. Join the growing trend of health-conscious eating while treating yourself to a hearty and flavorful dish!

Ingredients

  • ounces almonds smoked coarsely chopped
  • 0.5 teaspoon pepper black freshly ground
  • 0.3 cup celery chopped
  • tablespoon dijon mustard 
  • 0.5 cup greek yogurt plain fat-free
  • teaspoon honey 
  • 0.5 teaspoon kosher salt 
  • tablespoon juice of lemon fresh
  • 0.5 cup mayonnaise light
  • cups salad greens mixed
  • pounds chicken breast halves boneless skinless
  • 0.3 cup cranberries dried sweetened
  • tablespoon citrus champagne vinegar 

Equipment

  • bowl
  • frying pan
  • whisk
  • plastic wrap
  • kitchen thermometer
  • dutch oven

Directions

  1. Fill a Dutch oven two-thirds full of water; bring to a boil.
  2. Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap.
  3. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 16
  4. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
  5. Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined.
  6. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour.
  7. Serve over salad greens.

Nutrition Facts

Calories316kcal
Protein46.47%
Fat37.29%
Carbs16.24%

Properties

Glycemic Index
26.38
Glycemic Load
0.64
Inflammation Score
-6
Nutrition Score
20.958695670833%

Flavonoids

Cyanidin
0.27mg
Delphinidin
0.01mg
Catechin
0.12mg
Epigallocatechin
0.24mg
Epicatechin
0.06mg
Eriodictyol
0.15mg
Hesperetin
0.36mg
Naringenin
0.08mg
Apigenin
0.16mg
Luteolin
0.06mg
Isorhamnetin
0.25mg
Kaempferol
0.05mg
Myricetin
0.16mg
Quercetin
0.37mg

Nutrients percent of daily need

Calories:316.11kcal
15.81%
Fat:13.04g
20.07%
Saturated Fat:1.9g
11.88%
Carbohydrates:12.78g
4.26%
Net Carbohydrates:10.99g
4%
Sugar:7.64g
8.49%
Cholesterol:100.59mg
33.53%
Sodium:572.68mg
24.9%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.58g
73.15%
Vitamin B3:16.44mg
82.22%
Selenium:52µg
74.28%
Vitamin B6:1.2mg
59.94%
Phosphorus:409.33mg
40.93%
Vitamin B5:2.36mg
23.55%
Vitamin E:3.29mg
21.92%
Potassium:754.83mg
21.57%
Vitamin B2:0.33mg
19.62%
Magnesium:74.08mg
18.52%
Manganese:0.36mg
17.92%
Vitamin C:12.28mg
14.88%
Vitamin K:12.79µg
12.18%
Vitamin A:541.62IU
10.83%
Vitamin B1:0.14mg
9.39%
Zinc:1.39mg
9.3%
Copper:0.18mg
8.8%
Folate:29.67µg
7.42%
Iron:1.31mg
7.29%
Fiber:1.79g
7.15%
Vitamin B12:0.42µg
6.98%
Calcium:63.45mg
6.35%
Vitamin D:0.15µg
1.01%
Source:My Recipes