ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Currant Chicken Salad

Yield 4 (1 1/4-cup) servings.
Toast the almonds in this recipe by spreading about cup of nuts in a glass pieplate; then microwave at HIGH for 2 to 4 minutes.

Ingredients

  • 2 1/2 cups chopped cooked chicken breast
  • 1 cup cubed fresh pineapple
  • 1 cup seedless red grapes
  • 1/2 cup sliced celery
  • 1/4 cup Balsamic Currant Vinaigrette
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Red leaf lettuce
  • 2 tablespoons slivered almonds, toasted

Nutrition Information

  • calories 222
  • caloriesfromfat 21 %
  • fat 5.3 g
  • satfat 1.1 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 29.7 g
  • carbohydrate 14 g
  • fiber 0.0 g
  • cholesterol 78 mg
  • iron 0.0 mg
  • sodium 233 mg
  • calcium 0.0 mg

How to Make It

  1. Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.

  2. Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.

Oxmoor House Cooking Light Collection