Chicken Salad with Roasted Peppers

Chicken Salad with Roasted Peppers Recipe
Photo: Oxmoor House
It's a snap to stir together this tasty salad when you use prechopped bell pepper, celery, and onion, which are now widely available in most produce departments.

Prep: 10 minutes

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 280
Caloriesfromfat 43 %
Fat 13 g
Satfat 2.2 g
Monofat 4.1 g
Polyfat 2.4 g
Protein 23 g
Carbohydrate 17.5 g
Fiber 2.3 g
Cholesterol 65 mg
Iron 1.1 mg
Sodium 333 mg
Calcium 26 mg

Ingredients

2 cups chopped cooked chicken breast (about 3/4 pound)
1/2 cup refrigerated prechopped green bell pepper
1/2 cup refrigerated prediced celery
1/2 cup dried cranberries
1/2 cup chopped bottled roasted red bell peppers
1/4 cup refrigerated prechopped red onion
1/4 cup chopped pecans, toasted
1/4 cup light mayonnaise
2 teaspoons low-sodium soy sauce
1/4 teaspoon crushed red pepper

Preparation

1. Combine all ingredients in a medium bowl; toss well. Cover and chill until ready to serve.

Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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