Sunday, April 25, 2010

Barbeque Chicken Salad

A nice change from traditional chicken salad….


2 cups cooked chicken (I cooked it by boiling in a pot of water so it comes out moist)
¾ cup chopped celery
¼ cup corn
3 tablespoons barbeque sauce (*use a gluten-free brand such as Stubs or Trader Joes if you are on a gluten-free diet)
½ cup nonfat Greek yogurt
¼ cup light mayo (*use a gluten-free brand such as Trader Joes if you are on a gluten-free diet)
2 tablespoons pepitas

Put the chicken, celery, corn and pepitas in a medium bowl. In a smaller bowl combine the yogurt, mayo and barbeque sauce well and pour over the chicken mixture. Fold in the dressing and ix well. Chill if not serving immediately.

Makes 3 cups, 6 servings

Serving size ½ cup Calories 150 Protein 16 g Carb 8 g Fiber 0 g Sugars 6 g Fat 6 g Saturated Fat 1.5 g Sodium 590 mg


Alisa-Foodista April 27, 2010 at 1:06 AM  

This chicken salad recipe sounds delicious,I have some leftover roasted chicken and I can't wait to try this. I'd love to guide Foodista readers to your site if you won't mind.Just add your choice of foodista widget to the end of this post and it's all set, Thanks!

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