Packed with protein, fruits, and veggies, chicken salads are a perfect dish for a 4th of July picnic. Unfortunately, some variations come doused in mayo, packing on an excess of 550 calories per serving… which doesn’t leave much room for other summer treats.
Here’s one option— swapping the fats for vinegar and mustard— to slim down that picnic menu.
Cherry Chicken Salad
Makes 6, 1/2-cup servings
3 cups of chicken breast, diced
1 ½ cup cherries, diced
1 cup celery, diced
Arugula (or any type of leafy green)
Balsamic Vinegar (or a basic balsamic and Dijon vinaigrette)
Salt and Pepper (to taste) 4 pitas, sliced in half
What to Do:
- Combine chicken, cherries, and celery in a bowl.
- Drizzle vinegar (or vinaigrette) into the bowl (three times around the bowl should be enough.)
- Mix together so vinegar coats everything.
- Serve over a bed of arugula or in a pita and enjoy.
(Pictured with a side of salad and our carrot & raisin slaw)