Lo-Cal Chicken Salad
Lo-Cal Chicken Salad is an moderately easy dinner. Made with 3 whole chicken breasts (6 halves), skinned and boned, 2 stalks celery, chopped, 2 green onions, finely chopped, 2 tsp. white wine vinegar and 1/2 tsp. salt, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Place chicken breasts in a 3-quart saucepan with just enough water to cover. Add the salt. Bring to a boil.
Lower heat, cover and simmer until chicken is no longer pink when pierced with a fork. Remove chicken to platter to cool. In a large mixing bowl, combine the pineapple, celery, onions, oil, soy sauce and vinegar. When the chicken is cool enough to handle, cut it into 3/4-inch cubes. Add the cubed chicken to the pineapple mixture and toss to mix thoroughly.
π· Perfect Pairings
Complete your meal with these
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