Low Fat Sonoma Chicken Salad
Perfectly light yet incredibly satisfying, this Low Fat Sonoma Chicken Salad is a modern twist on a classic favorite. Featuring tender poached chicken paired with juicy red grapes, crisp celery, and crunchy toasted almonds, this salad delivers a delightful medley of textures and flavors. The creamy dressing, made with a blend of low-fat mayonnaise and nonfat Greek yogurt, is subtly sweetened with honey and brightened with apple cider vinegar and Dijon mustard for a tangy touch. Ready in just 35 minutes, this nutritious and protein-packed dish is ideal for meal prep, lunch on the go, or a refreshing main course. Serve it chilled as a standalone salad, over a bed of greens, or tucked into a whole-grain sandwich for a wholesome, low-fat option you’ll love.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz total) boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 cup (halved) red grapes
- 1 cup (diced) celery
- 2 tablespoons (toasted) sliced almonds
- 1 cup low-fat mayonnaise
- 1 cup nonfat Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Place the chicken breasts in a medium saucepan and pour in the chicken broth. Ensure the chicken breasts are fully submerged.
Bring the broth to a gentle boil over medium heat, then reduce the heat to a simmer. Cover the saucepan and poach the chicken for 15-20 minutes, or until the chicken is fully cooked through (165°F internal temperature).
Remove the chicken from the broth and allow it to cool. Once cool, shred or dice the chicken into bite-sized pieces and set aside.
In a large mixing bowl, prepare the dressing by whisking together the low-fat mayonnaise, nonfat Greek yogurt, apple cider vinegar, honey, Dijon mustard, salt, and black pepper.
Add the diced or shredded chicken, halved red grapes, diced celery, and toasted sliced almonds to the bowl with the dressing. Gently toss everything until well combined and evenly coated with the dressing.
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld together.
Before serving, sprinkle with chopped fresh parsley, if desired, for a bright finishing touch.
Serve chilled on its own, over a bed of lettuce, or as a sandwich filling with whole-grain bread.
Nutrition Facts
Calories |
2127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 32.6 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 4338 mg | 189% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 41.3 g | ||
| Protein | 249.5 g | 499% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 482 mg | 37% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2844 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
