Currant Chicken Salad
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.
Yield: 4 (1 1/4-cup) servings.
Recipe from
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Nutritional Information
Amount per serving
- Calories: 222
- Calories from fat: 21%
- Fat: 5.3g
- Saturated fat: 1.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 29.7g
- Carbohydrate: 14g
- Fiber: 0.0g
- Cholesterol: 78mg
- Iron: 0.0mg
- Sodium: 233mg
- Calcium: 0.0mg
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
Preparation
- Combine chicken, pineapple, grapes, and celery; toss well. Add Balsamic Currant Vinaigrette, salt, and pepper; toss well. Cover and chill 1 hour.
- Line individual salad plates with lettuce. Top with chicken mixture; sprinkle with almonds.
Currant Chicken Salad Recipe at a Glance
- COURSE: Salads
- PUBLICATION: Oxmoor House
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