Thursday, February 12, 2009

Easy Chicken Salad

I'm sorry I don't have a picture of this (I ate it all before I had the chance to take a photo!), but I made this last night and it is fantastic!

1 shredded store bought rotisserie chicken
5-6 celery stocks, chopped finely
3 red apples, chopped finely, with the skin on
10 leaves fresh basil, chopped finely
juice of one large lemon

1 cup rice
1/2 cup slivered almonds
2 cups chicken broth
1 clove garlic

1 1/2 cups light mayo
1/2 cup nonfat milk
salt and pepper to taste
1 teaspoon Italian seasoning
1/2 teaspoon powdered onion

Add rice, garlic, and almonds to high heat and toast, when it starts to brown, add chicken broth. Cook about 30 minutes until rice is fluffy, let cool.

Meanwhile, shred entire rotisserie chicken, mix with apples, celery, and basil. Squeeze the lemon juice over the bowl to keep apples from turning brown.

In measuring cup, whisk together mayo, milk, and seasonings.

Add rice mixture to chicken mixture when cooled, toss with mayo mixture.

I put this in the fridge over night and put a scoop on top of a ton of chopped romaine and spinach. It makes an excellent 'bring to work in a tupperware' lunch! If you are against mayo, it would probably also be good with nonfat plain yogurt. Enjoy!

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