Delectable, quick and simple to make, helped up (lower calorie) chicken plate of mixed greens sandwiches with no mayo and no Greek yogurt on heavenly potato buns!

So the "mystery fixing" that gives it the smooth surface? A low-fat farm dressing. It might sound unusual however it's absolutely addictively great and totally the best chicken plate of mixed greens substitution for mayo! Low on calories and fat and high on enhance!

By utilizing a rotisserie chicken it removes a great deal of prep and yields a ton of flavor! Particularly on the off chance that you get a pre-destroyed chicken with the skin expelled. At that point you're talking 10 minutes until these sandwiches are prepared. Be that as it may, on the off chance that you are hoping to help them up much more utilize your very own destroyed chicken. In some cases I'll cook a lot of bosoms in a slow cooker with chicken stock and a few seasonings and simply shred those when they are the whole distance cooked through which is additionally tasty.

Also Try Our Recipe : Baked Chicken Parmesan



  • 3 cups chopped rotisserie chicken skin removed
  • 3/4 cup sliced celery ~4 stalks
  • 1 cup sliced red grapes
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries we love the cherry flavored version!
  • Reduced-fat ranch dressing
  • Salt and pepper
  • 1 tablespoon poppyseeds
  • Martin's Sandwich Potato Rolls
  • 6-8 pieces Green leaf lettuce


  1. Chop the rotisserie pieces (skin removed) into small bite sized pieces and place in a large bowl.
  2. Slice the celery into small pieces and slice the grapes in half. Add to the bowl.
  3. Add in the sliced almonds (toast them for extra flavor) and the dried cranberries.
  4. Pour in the ranch dressing until it generously coats all of the ingredients. Add a pinch of salt and pepper to personal preference and the poppyseeds.
  5. Stir until combined.
  6. Top each roll with a piece of lettuce and a generous scoop of the chicken salad mixture. Enjoy immediately.

For more detail : bit.ly/2QCcPRB

Read More Our Recipe : Sweet Potato Buddha Bowl With Black Beans

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