Monday, January 14, 2008

Chicken Salad

Aahhh...leftovers. I used the leftover chicken from our Balsamic Glazed Wings from last night, but you can use any leftover chicken. Soup chicken, roasted, barbequed.... the sweetness of the balsamic glaze lends a sweet flavor to my salad. A traditional roasted chicken would lend a more savory flavor. BBQed chicken will give you a more tangy salad. Soup chicken will give you a blander chicken, but more of a blank palatte to work with when flavoring your salad.

The measurements below are for one portion, but the amounts should be adjusted based on the texture and taste you desire. How you use them is up to you.

2 oz cooked chicken
1/8 cup red onion, chopped
1/8 cup celery, finely chopped
splash of cider vinegar
2 tsp mayonnaise (i use light)
1/8 cup dried cranberries

WW info: 3 points per serving (can be all free for core if you use FF mayo)

No comments: