With the variety of cooked chicken products now available, this chicken salad takes no time at all. Be aware, however, that convenient items like cooked chicken strips or frozen chicken chunks often contain about 700mg more sodium than freshly baked chicken (per 3-ounce serving). If you are concerned about sodium in your diet, opt for cooking your own chicken (about 60mg sodium per 3-ounce serving).

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
20 mins
chill:
1 hr
total:
1 hr 20 mins
Yield:
6 servings (serving size: about 1 cup chicken salad and about 1/2 cup arugula)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 10 ingredients; toss well. Cover and chill at least 1 hour. Serve over arugula.

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Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

162 calories; fat 4.6g; saturated fat 0.9g; protein 17.4g; carbohydrates 12.5g; cholesterol 40mg; iron 1.6mg; sodium 210mg; calories from fat 26%; fiber 2.5g; calcium 57mg.
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