Recipe

Rosemary Chicken Salad Low Fat Recipe

	Paintgirl / All my dishes 1 year, 6 months ago A unique twist on a old classic with low fat content. Great for light summer meals. Prep:90m Cook:30m Servings:4	Paintgirl
	chicken salad low fat rosemary

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Ingredients

2 skinless, boneless chicken breast cooked and cubed

1 cup of grapes halved

1 stalk celery peeled and diced

1/2 of a red onion minced

1/3 cup of non fat mayonnaise

1 tbls dijon mustard

2 tbls fresh chopped rosemary

1 tbls fresh chopped thyme

2 tbls ap flour

1 tbls chopped mint fresh

4 tbls lemon juice fresh is better

1 tsp lemon zest

1/2 tsp salt

2 tsp pepper

Directions

First zest and juice lemon. may need 2 lemons for the 4 tablespoons of juice needed. Remove any excess fat from chicken and season with salt and pepper then put in a 1 gallon freezer bag add 3 tbls lemon juice. Put in to fridge for 20 minuets.

Set oven for 350-375 depending on hot your oven really is.

While chicken is marinating cut and peel celery, onion and halve the grapes.

Mix flour, rosemary, thyme and salt and pepper in another 1 gallon freezer bag.

Remove chicken from bag with lemon and shake off excess juice then coat in flour mixture 1 breast at a time.

Quickly sear the chicken on stove top on medium high heat in a pan sprayed with pam, about 2 mins each side or until golden.

Add the rest of the lemon juice and chicken breast to oven proof pan with a lip like a square pan for cornbread and cover with foil for 15 mins in oven and remove foil for last 10 mins of baking in oven.

Chicken is done when juice runs clear when pricked with a fork or has internal temp of 170.

When chicken is completely cool cut in to cubes.

Add the Mayo, mustard, lemon zest, onion, salt and pepper to taste and mix.

Gently fold in grapes and celery.

Refrigerate for 30 mins then serve on a bed of mix greens and top with chopped mint.

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