Servings: 2
Calories: 252kcal
Equipment
- chopping board
- measuring spoons
- Chef knife
- small mixing bowl
- microwaveable plate
- baking tray
Ingredients
Chicken Salad
- 1 12.5 oz can premium chunk chicken breast
- 2 tbsp chopped onion
- 2 tbsp chopped celery
- 20 g Ocean Spray lean craisins
- 2 tbsp Light Miracle Whip
Portobello Mushroom Caps
- 1 tbsp Panera poppy seed dressing
- 2 large Portobello mushroom caps
- 2 slices Sargento reduced fat Provolone
Instructions
- Put the canned chicken chunks in a bowl. Add the celery, onion and craisins and toss.
- Add the Light Miracle Whip and thoroughly mix. Set the chicken salad aside.
- Remove the stems from the mushroom caps, trim the flesh around the underside and wipe down the mushrooms with a damp paper towel.
- Baste both sides of the mushroom caps with the poppy seed dressing. Place on a paper towel on a microwaveable plate.
- Microwave the mushroom caps for about 40 sec. You are looking for them to soften up. They will release a fair amount of liquid. Use a paper towel to wick it away.
- Transfer the mushroom caps to a foil lined baking tray.
- Put half of the chicken salad on each mushroom cap. Top with a slice of reduced fat provolone. Pop the mushroom caps under a broiler for 2 - 3 min to melt and slightly brown the cheese. You can use an air fryer instead for this step.
Notes
You can shave 413 mg of sodium off of the recipe by using freshly prepared chicken.
I have used freshly prepared shredded chicken, rotisserie chicken breast as well as canned chicken breast in the chicken salad. They all worked equally well.
Any cheese, full fat, reduced fat or fat free, can be substituted for the provolone.
Skinny Girl poppy seed dressing can be used in place of the Panera brand.
Nutrition
Serving: 1cap | Calories: 252kcal | Carbohydrates: 18g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 88mg | Sodium: 718mg
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