Spicy Chopped Chicken Salad

Yield: Makes: 6 servings (serving size: 4 cups salad)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 250
  • Fat: 10.1g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 23g
  • Carbohydrate: 20g
  • Fiber: 6g
  • Cholesterol: 55mg
  • Iron: 2mg
  • Sodium: 467mg
  • Calcium: 223mg


  • 4 sun-dried tomatoes
  • 3/4 cup 2% plain Greek yogurt
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons diced red onion
  • 2 cornichons, diced
  • 1 head romaine lettuce, finely shredded
  • 1 1/2 cups diced cooked chicken breast
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • 1 3/4 cups chickpeas
  • 4 ounces Cheddar, diced


  1. Soften tomatoes in 1/2 cup hot water. Puree in blender with yogurt, vinegar, chile and cayenne; place in bowl. Stir in onion and cornichons. Toss with remaining ingredients. Serve.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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