Recipe: Healthy Chicken Salad

Rose Abell  • Recipes and Nutrition

This healthy chicken salad recipe is light, easy to make and loaded with flavor. Make it ahead for the week and enjoy it on a bed of crisp romaine for added health benefits.

Chicken salad is a delicious and healthy staple that can be enjoyed just about anytime of day. It's a versatile dish that's easily customized to meet just about any dietary need. Enjoy this recipe on whole-grain bread or on a bed of fresh romaine lettuce.

Servings: 2

Calories: 599 kcal

Ingredients

• Chicken breast, raw, 8 oz(s), (two 4-oz pieces), boneless and skinless
• Salt, 1/4 tsp(s)
• White pepper, 1/4 tsp(s), ground
• Onion powder, 1/4 tsp(s)
• Turkey bacon, 4 strip(s), cooked crisp and chopped
• Light mayo, 1/4 cup(s), or low-fat
• Celery, 1/4 cup(s), finely diced
• Green onion, 1 tbsp(s), chopped, (finely chop the bottom bulbs)
• Red grapes, 4 oz, washed and sliced
• Swiss cheese, 2 oz, or Gruyere cheese, shredded or cubed
• Whole wheat bread, 4 slice(s), or sandwich thins
• Lettuce, 4 leaf(s), inner
• Tomato, 4 slice(s), thin/small
• Red onion, 4 slice(s), thin

Directions

1. Preheat a grill. Season the chicken breasts with salt, white pepper and onion powder. Grill the chicken over medium heat. A 3- to 4-ounce chicken breast should take approximately 4-5 minutes on each side to reach an internal temperature of 165°F. Remove from heat and chop the chicken into 1/2-inch to 1-inch sized pieces. (If you’re making extra chicken, set it aside before chopping.)
2. If you haven’t already done so, cook the turkey bacon until crispy. Mix together the chicken, mayo, celery, green onions, turkey bacon, grapes, cheese, and some salt and pepper.
3. Place the chicken salad mixture on 2 pieces of bread and spread out. Top each with lettuce, tomato, onion and another piece of bread. Cut each sandwich in half diagonally and serve.

This recipe was originally published by Mayo Clinic.