Saturday, March 21, 2009


Chicken Salad
This is a very low-fat version of a chicken pasta salad
5 Cups uncooked small shell macaroni
1 1/2 Cups fat free mayo
1 cup low-fat coleslaw (see recipe below)
6 cups cooked, diced chicken breasts
2 cans sliced water chestnuts cut into slivers
3 cups diced celery
1 bunch green onions thinly sliced
1 1/2 cups halved cashews
4 cups red grapes cut in half

3/4 cup miracle whip
1/2 T apple cider vinegar
2 T splenda
1/4 cup skim milk
whip together with a whisk until well blended and mix with fat free mayo

Cook macaroni until tender, rinse under cold water and drain well.
Combine shells, coleslaw dressing and mayo in a large mixing bowl.
6 Cups cooked, diced chicken breasts
2 Cans sliced water chestnuts
2 Cups diced celery
1/2 Bunch green onions, thinly sliced
1 1/2 cups halved cashews
3 Cups red grapes, cut in half

Make salad the night before serving.
20 1-cup servings.

Serve over lettuce as a wrap or in croissants