Low-Fat Sonoma Chicken Salad

Low-Fat Sonoma Chicken Salad Healthy Recipe

4 Servings 15 min Cook

Macros/Serving: 435 Calories
Tags: | salads


3/4 Cup Light Mayonnaise
4 Tsp Vinegar
1 Tsp Honey
2 Tsp Poppy Seed
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
1 Dash Salt
1 Dash Pepper
32 Oz Chicken Breast
2 Tsp Stevia Sweetener
4 Oz Craisins
1 1/2 Stalk, medium (7-1/2" - 8" long) Celery


In a bowl combine mayonnaise, vinegar, honey, poppy seeds, garlic powder, onion powder, salt and pepper.

Refrigerate until ready to dress the salad.

This can be prepared up to 2 days ahead.

Fill a large pot 2/3 of the way with water; bring to a boil.

Add chicken breasts; boil for 15 or until fully cooked.

Remove cooked chicken breasts from pot, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cooled, dice into bite-size pieces or shred and transfer to a large bowl.

Stir in Craisins, celery, and dressing.

Serve and enjoy!