Chicken Salad with Roasted Peppers, or the most random combination of ingredients EVER

As a fan of fancy chicken salad, I was intrigued to try this recipe. However, I should have looked more closely at the ingredients. Talk about the most random mix of items EVER. Craisins with roasted red peppers and soy sauce? Luckily I had most of the ingredients in-house, so it was just a matter of putting it all together.  The end result was sweet and tangy, and a bit odd.  I can't confirm or deny that I liked this, I just know there are better chicken salad recipes out there.  But it was interesting to give it a shot.  If you're feeling adventurous, give it a go!

I am the only one on myrecipes.com to rate this as of this post, and I gave it 3 out of 5.
 I think it has potential but would be better as a chicken salad with roasted red peppers, tomato, and homemade pesto, rather than this hodgepodge of ingredients.

Recipe from Cooking Light, Fresh Food Fast, Oxmoor House April 2009

Prep Time: 10 minutes
Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2  cups  chopped cooked chicken breast (about 3/4 pound)
• 1/2  cup  refrigerated prechopped green bell pepper
• 1/2  cup  refrigerated prediced celery
• 1/2  cup  dried cranberries
• 1/2  cup  chopped bottled roasted red bell peppers
• 1/4  cup  refrigerated prechopped red onion
• 1/4  cup  chopped pecans, toasted
• 1/4  cup  light mayonnaise
• 2  teaspoons  low-sodium soy sauce
• 1/4  teaspoon  crushed red pepper

Preparation

1. Combine all ingredients in a medium bowl; toss well. Cover and chill until ready to serve.

Nutritional Information

Calories: 280 (43% from fat)

Fat: 13g (sat 2.2g,mono 4.1g,poly 2.4g)

Protein: 23g

Carbohydrate: 17.5g

Fiber: 2.3g

Cholesterol: 65mg

Iron: 1.1mg

Sodium: 333mg

Calcium: 26mg

Edamame and Bean Salad with Shrimp and Fresh Salsa

Today's post is for Sharon, one of my favorite gym instructors. :)  She told me in class this week that she bought edamame and didn't know what to make with it.  Well this recipe is a delicious light lunch with enough fiber to keep you full all afternoon. The other good thing about this recipe is that it makes 2 servings so you don't have to eat it all week.  But it is easily doubled so if you want to make more, it's not a problem. 


I didn't make any changes to this recipe.  As of today's post, 9 people rated this on average a 5 out of 5!


I hope you enjoy this in your home as much as I do!


Recipe by Maureen Callahan, Cooking Light, JULY 2004  

Yield: 2 servings (serving size: 1 1/3 cups)

Ingredients

• 1/2  cup  frozen shelled edamame
• 1  cup  chopped cooked small shrimp (about 6 ounces)
• 1  cup  canned cannellini beans, rinsed and drained
• 1  cup  halved cherry tomatoes
• 2 tablespoons chopped red onion
• 2  teaspoon  minced jalapeño pepper
• 2  tablespoon  chopped fresh cilantro
• 1  tablespoon  fresh lime juice
• 1  teaspoon  extravirgin olive oil
• 1/4  teaspoon  salt

Preparation

Cook edamame according to package directions. Drain and rinse with cold water; drain.

Combine edamame, shrimp, cannellini beans, cherry tomatoes, onion, and jalapeño pepper. Combine cilantro and the remaining ingredients, stirring with a whisk. Drizzle over edamame mixture, and toss gently to combine. Cover and chill.

Nutritional Information

Calories:

314 (29% from fat)

Fat:

10.1g (sat 1g,mono 5g,poly 1.2g)

Protein:

28.1g

Carbohydrate:

28g

Fiber:

8.2g

Cholesterol:

167mg

Iron:

5.8mg

Sodium:

803mg

Calcium:

94mg

Chicken-Apple Crunch Salad

I find that every week I always struggle with what to have for lunch. Even though sometimes I cave and get those microwaveable healthy meals, I worry about the fact that I am microwaving highly processed foods in plastic. I'd much rather make something ahead of time that I know is healthy and provides lots of nutrients. Hence my struggle.

Today's post gives me that opportunity to make something ahead of time and get the right nutrients. Enter Chicken-Apple Crunch Salad. This is as straightforward as any chicken/tuna/egg salad recipe but the addition of raisins, apples and cinnamon take it to the next level. You can use rotisserie chicken as a shortcut, but I just cooked some chicken I found on sale while baking dinner one night.

At only 207 calories for a 1 cup serving, you can wrap it up, put it on bread or eat it alone and indulge later! As of today's post, Myrecipes.com had 22 reviews with an average rating of 5 stars! So I know I'm not the only one out there who enjoys this recipe. I hope you'll enjoy it too!

Cooking Light, DECEMBER 2002

Yield: 4 servings (serving size: 1 cup)

Ingredients

• 2 cups cubed cooked chicken breast
• 1 cup diced Granny Smith apple
• 1/2 cup diced celery
• 1/4 cup raisins
• 2 tablespoons chopped green onions
• 1/3 cup low-fat mayonnaise
• 1 tablespoon reduced-fat sour cream
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon

Preparation

Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

Nutritional Information

Calories:

207 (19% from fat)

Fat:

4.4g (sat 1.2g,mono 1.2g,poly 1.4g)

Protein:

22.4g

Carbohydrate:

18.4g

Fiber:

1.1g

Cholesterol:

61mg

Iron:

1.2mg

Sodium:

402mg

Calcium:

32mg