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Light Cran-ango Chicken Salad

4 star rating
 

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Submitted by: bevjmo

 

Chicken, dried cranberries, fresh mango, & artichokes are served on romaine, and drizzled with a dressing based on applesauce instead of oil.
 

Ingredients

  • Salad dressing:
  • 2 Tablespoons seasoned rice vinegar
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • 1/2 cup applesauce
  • 2 Tablespoons Thai Sweet Chili sauce
  • 1 teaspoon grated lemon zest
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground white pepper
  • Salad:
  • 1 bag romaine lettuce
  • 1 (14 oz) can artichoke hearts (in water, not marinated in oil)
  • 1/2 sweet (Vidalia or Maui) onion, sliced
  • 1 red bell pepper, sliced
  • 1 cup sliced crimini mushrooms
  • 1/2 of a deli rotisserie chicken, meat removed and shredded (about 2 cups)
  • 1 cup mango chunks
  • 1/4 cup dried sweetened cranberries
  • 1/4 cup chopped cilantro

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Method

Whisk all salad dressing ingredients together in a small bowl, cover and refrigerate at least 30 minutes. Pour lettuce into a large salad bowl. Drain and quarter the artichoke hearts. Add to salad along with the remaining salad ingredients; pour dressing over salad. Toss and serve immediately.

 

Notes: This salad have almost no fat and is great for a light meal that really satisfies. Using a rotisserie chicken from the deli makes it easy & full of flavor.

 

Number of Servings: 3-4

 

Submitted by: bevjmo ()

 

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