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Chicken Salad with Roasted Peppers

Photo: Oxmoor House
Prep time 10 mins
Yield 4 servings (serving size: 1 cup)
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

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

Nutrition 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

How to Make It

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

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