Tangy Chicken Salad

By Hester

Ingredients

• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon minced garlic
• 1/8 teaspoon salt
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon Worcestershire sauce
• Dash pepper
• 2 boneless skinless chicken breast halves (5 ounces each)
• 4 cups torn mixed salad greens
• 1/2 cup chopped fresh tomato
• 1/2 cup chopped hard-cooked egg whites
• 1/3 cup shredded cheddar cheese
• 1/3 cup fat-free honey Dijon salad dressing

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

1. In a large resealable plastic bag, combine the first eight ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place on a baking sheet coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until juices run clear, turning once.
3. On two plates, arrange salad greens, tomato, hard-cooked egg whites and cheese. Slice chicken; place on salads. Serve with dressing. Yield: 2 servings.


303 Calories