Chicken Salad with Roasted Peppers Recipe Print Page

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Photo by: Photo: Oxmoor House

Chicken Salad with Roasted Peppers

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

Oxmoor House APRIL 2009

Yield: 4 servings (serving size: 1 cup)
Prep time: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

Preparation

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

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

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Chicken Salad with Roasted Peppers recipe