Chicken Salad with Roasted Peppers

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 Cooking Light Fresh Food Fast

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 43%
  • Fat: 13g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2.4g
  • Protein: 23g
  • Carbohydrate: 17.5g
  • Fiber: 2.3g
  • Cholesterol: 65mg
  • Iron: 1.1mg
  • Sodium: 333mg
  • Calcium: 26mg

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