Simple Chicken Salad

Servings 4 Serves


  • 2 cups boneless skinless chicken breast cooked and cubed
  • 1/4 cup raisins
  • 1/4 cup walnuts chopped
  • 3 green onions sliced
  • 1/3 cup low fat mayonnaise
  • 1 tablespoon low fat sour cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 cups mixed baby greens OR lettuce of your choice (not Iceberg - no nutrition)


  • DO-AHEAD TIP: Chill salad for up to 2 hours, if desired.
  • In a large bowl, combine chicken, raisins, walnuts and green onions; blend well.
  • In a small bowl, combine mayonnaise, sour cream, lemon juice, oregano and salt and pepper to taste; pour over chicken mixture and toss gently.
  • Cover and refrigerate for up to 2 hours, if desired. Serve over 2 cups of mixed baby greens.


LC SERVING SUGGESTION: Serve sliced avocado on the side. Add a relish tray of celery sticks, cucumber spears, radishes and whole black olives.
SERVING SUGGESTION: Add whole grain rolls and butter.
GLUTEN FREE: No changes necessary.
NUTRITION: per serving: 274 Calories; 13g Fat; 25g Protein; 14g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 165mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat; 0 Other Carbohydrates.
Tried this recipe?Let us know how it was!