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Tangy Chicken Salad

Tangy Chicken Salad

Cooking Light SEPTEMBER 1998

  • Yield: 4 servings

Ingredients

  • 1/4 cup white wine vinegar
  • 2 tablespoons water
  • 1 tablespoon extra-virgin olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon cracked black pepper
  • 8 cups torn romaine lettuce
  • 12 ounces ready-to-eat roasted skinned, boned chicken breasts, shredded (such as Tyson)
  • 2 cups diced tomato
  • 1/4 cup finely chopped smoked ham (about 1 1/2 ounces)
  • 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
  • 1/4 cup (1 ounce) crumbled blue cheese
  • Red onion slices (optional)

Preparation

Combine first 5 ingredients in a small bowl; stir well with a whisk. Arrange lettuce and next 4 ingredients (lettuce through corn) evenly among 4 serving plates. Drizzle each with 2 tablespoons dressing; sprinkle each with 1 tablespoon cheese. Garnish with red onion slices, if desired.

Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 33%
  • Fat: 9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 4.2g
  • Polyunsaturated fat: 1g
  • Protein: 26.4g
  • Carbohydrate: 15g
  • Fiber: 3.3g
  • Cholesterol: 65mg
  • Iron: 2.7mg
  • Sodium: 769mg
  • Calcium: 84mg
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Tangy Chicken Salad Recipe

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