Pineapple-Pecan Chicken Salad

Losing weight with Skinny Fiber

Pineapple-Pecan Chicken Salad

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c.Low fat mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice


Directions
1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving.

Chicken Apple Wraps

Deb Fowler Nicholson

Chicken Apple Wraps

Ingredients
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons Crunchy Peanut Butter
1 tablespoon lite mayonnaise (or greek yogurt)
2 teaspoons honey
Iceberg lettuce

Preparation
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.

Spoon into open lettuce leaf, roll and serve

Chicken Salad Croissants

Foodie TV

Chicken Salad Croissants

Ingredients:

3 chicken breast, flattened
1 cup chicken broth
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4-1/2 teaspoon onion powder
1 stalk of celery, diced
1/2 small white onion, diced
5 hard boiled eggs, diced
1 3/4 cups Mayonnaise (may need more of less. I used 1 cup Dukes and 3/4 cup Helmans)
1/4 cup sweet relish
1/2 teaspoon black pepper (plus more if desired)
1/4-1/2 teaspoon onion powder (plus more if desire)
1/4-1/2 teaspoon garlic powder (plus more if desired)
salt to taste
Butter Bakery Croissants

Cook chicken in a skillet with the broth and seasonings. Let chicken cool before cutting into small pieces and adding the rest of ingredients. Refrigerate and let cool. Fill Croissants with chicken salad and enjoy!