Best 4 Veggie Packed Cheesy Chicken Salad Reduced Fat Recipes
Indulge in a culinary delight that combines the goodness of vegetables, tender chicken, and a burst of cheesy flavor in our Featured Recipe: Veggie-Packed Cheesy Chicken Salad (Reduced Fat). This delectable dish offers a healthier take on the classic chicken salad, reducing fat while retaining all the flavors you love.
In addition, this recipe is accompanied by a collection of equally tempting recipes that cater to a variety of tastes and dietary preferences. From the Avocado Chicken Salad, featuring a creamy avocado dressing, to the refreshing and tangy Lemon Chicken Salad, each recipe brings a unique twist to the classic chicken salad.
Whether you're seeking a satisfying lunch option, a light dinner, or a delicious sandwich filling, our Featured Recipe and accompanying recipes have got you covered. Get ready to tantalize your taste buds with these flavorful and versatile chicken salad variations!
VEGGIE-LOADED SPRING CHICKEN SALAD
Veggie-Loaded Spring Chicken Salad is an easy-peasy, delicious recipe that is perfect for lunch or dinner. Simple to make, satisfying, and the perfect amount of crunchy from all kinds of veggie goodness, this is one quick dish that you'll want to make again and again.
Provided by Taesha Butler
Categories Salad
Time 10m
Number Of Ingredients 9
Steps:
- In a large bowl, combine mayo, garlic powder, salt & pepper and apple cider vinegar. Whisk together.
- Add the remaining ingredients to the bowl and toss until everything is evenly coated in dressing. Taste and add more salt, pepper or garlic powder if desired.
- Enjoy immediately or store in fridge for up to 4 days.
Nutrition Facts : Calories 303 kcal, Carbohydrate 4 g, Protein 9 g, Fat 28 g, SaturatedFat 5 g, Cholesterol 46 mg, Sodium 232 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
VEGGIE PACKED CHEESY CHICKEN SALAD (REDUCED FAT)
I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 35m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
- Chill in the fridge for at least 30 minutes but you could do it the night before.
- Serve.
CHICKEN AND VEGETABLE SALAD
Grill chicken and veggies flavored with vinaigrette dressing to make this hearty salad for dinner - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. Brush chicken with 1 tablespoon of the dressing. Carefully brush oil on grill rack. Place chicken, zucchini and onion on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and vegetables are tender. Add tomato halves to grill for last 4 minutes of cooking.
- Remove chicken and vegetables from grill to cutting board. Cut chicken crosswise into thin slices; coarsely chop vegetables.
- In large bowl, toss chicken, vegetables and remaining 6 tablespoons dressing. Add arugula and cheese; toss gently. Serve immediately.
Nutrition Facts : Calories 230, Carbohydrate 14 g, Fiber 2 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg
AWESOME AND EASY CHICKEN ENCHILADAS (REDUCED FAT)
This is a fantastic little recipe for sour cream and chicken enchiladas. I've seen some similar recipes posted at 'Zaar but not this exact one. This turns out perfect every single time. It's also easy to double the recipe so you can serve a larger group. I'm always asked for this recipe and it's so easy! It's very mild. If you like spicy/hot you could add some chopped jalapenos (see directions). Can make ahead and freeze - just take it out the night before to thaw in your refrigerator, then follow cooking instructions. *Prep and cooking times do not include cooking the chicken breasts.*
Provided by LifeIsGood
Categories Chicken Breast
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!).
- Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish.
- Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos).
- The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup).
- Pour sauce over the rolled tortillas.
- Bake for about 20 minutes.
- Remove from oven and top with remaining cheese.
- Return to oven until the cheese melts.
- Ole!
Tips:
- Use a variety of vegetables: This will add flavor, texture, and nutrients to your salad. Some good options include broccoli, carrots, celery, cucumbers, onions, peppers, and tomatoes.
- Use a low-fat cheese: This will help to reduce the overall fat content of the salad. Some good options include cottage cheese, feta cheese, mozzarella cheese, and Parmesan cheese.
- Use a flavorful dressing: This will help to bring all of the flavors of the salad together. Some good options include a vinaigrette dressing, a ranch dressing, or a Greek yogurt dressing.
- Serve the salad immediately: This will help to prevent the vegetables from becoming soggy. You can also store the salad in the refrigerator for up to 3 days.
Conclusion:
This veggie-packed cheesy chicken salad is a delicious and healthy way to enjoy a meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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