Chicken Salad

recipe
This chunky chicken salad is good over greens or in a sandwich with whole-grain bread.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 254
Caloriesfromfat 0.0 %
Fat 13.7 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.8 g
Carbohydrate 9.7 g
Fiber 1.7 g
Cholesterol 61 mg
Iron 1 mg
Sodium 319 mg
Calcium 51 mg

Ingredients

3 cups chopped cooked chicken breast
1 cup thinly sliced celery
2 tablespoons lemon juice
1 tablespoon minced onion
1/2 cup light mayonnaise
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup seedless green grapes, halved lengthwise
1/2 cup seedless red grapes, halved lengthwise
1 (2-ounce) package sliced almonds, toasted
Bibb lettuce (optional)

Preparation

1. Combine first 4 ingredients; cover and chill at least 1 hour.

2. Combine mayonnaise, pepper, and salt. Add mayonnaise mixture, grapes, and almonds to chilled chicken mixture; toss gently. Serve chicken salad on lettuce leaves, if desired.

carbo rating: 8

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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