Sunburst Chicken Salad

1 tablespoon fat-free mayonnaise

1 tablespoon nonfat sour cream

2 teaspoons frozen orange juice concentrate -- thawed

1/4 teaspoon grated orange peel

1 boneless skinless chicken breast -- cooked and chopped

1 large kiwi fruit -- thinly sliced

1/3 cup mandarin oranges

1/4 cup celery -- finely chopped

4 lettuce leaves

2 tablespoons cashews -- coarsely chopped

Combine mayonnaise, sour cream, orange juice concentrate and orange peel in a small bowl. Add chicken, kiwi, oranges and celery; toss to coat. Cover; refrigerate 2 hours. Serve on lettuce leaves. Top with cashews. Makes 2 servings.

Per Serving (excluding unknown items): 239 Calories; 6g Fat (21.2% calories from fat); 30g Protein; 17g Carbohydrate; 3g Dietary Fiber; 69mg Cholesterol; 195mg Sodium.

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Chicken-Apple Crunch Salad

Yield: 4 (1 cup)servings; 4 points per serving

2 c. cubed cooked chicken breast

1 c. chopped Granny Smith apple

½ c. chopped celery

¼ c. raisins or craisins

2 T. chopped green onions

1/3 c. low fat mayonnaise

1 T. reduced fat sour cream

1 tsp. fresh lemon juice

¼ tsp. salt

¼ tsp. freshly ground black pepper

1/8 tsp. ground cinnamon

Combine first 5 ingredients in a large bowl. Combine mayonnaise and remaining 5 ingredients, stirring well with a whisk. Add mayonnaise mixture to chicken mixture, tossing well to coat.

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Mexican Chicken Salad

Yield: 4 servings; 4 points per serving

2 chicken breast, cooked, skinless

1 head lettuce

1 can yellow corn, drained

1 can black beans, drained and rinsed well

1 cup fat-free sour cream

1/2 cup salsa

15 pieces Baked Bite-Size Tortilla Chips

In a bowl, add lettuce (and/or spinach). Shred 2 cooked chicken breast and add to lettuce. Mix black beans with corn and add to salad. Toss salad. Add crushed baked tostitos.

Dressing: Mix sour cream and salsa.

Reviews for Mexican Chicken Salad

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Chicken Salad

lb. boneless and skinless chicken breasts

chicken stock

1/2 cup lowfat sour cream

1/2 cup nonfat plain yogurt

1 Tbsp. poppy seeds

salt and pepperto taste

1 cup celery, diced

1/4 cup roasted pecan pieces

1-1/2 cups red or white seedless grapes

Poach chicken until tender, in just enough stock to cover. Cool for 30 minutes, dice and set aside. In a large mixing bowl, blend sour cream and yogurt. Add the chicken, grapes, celery, pecans and poppy seeds. Season with salt and pepper to taste. Chill and serve.

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