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Chicken Salad

Chicken Salad

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

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 cup)

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

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 0.0%
  • Fat: 13.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.8g
  • Carbohydrate: 9.7g
  • Fiber: 1.7g
  • Cholesterol: 61mg
  • Iron: 1mg
  • Sodium: 319mg
  • Calcium: 51mg
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Chicken Salad recipe

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