- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 166.3
- Total Fat: 6.8 g
- Cholesterol: 34.4 mg
- Sodium: 161.7 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 2.0 g
- Protein: 14.8 g
Chicken Salad - Even the Kids Love!Submitted by: WPWJ40E
IntroductionLite fare for the summer, crunchy texture, sweet/tart taste - great on whole wheat multi grain bread. Add tomatoe slices for moist sandwich without added dressing/fat. Lite fare for the summer, crunchy texture, sweet/tart taste - great on whole wheat multi grain bread. Add tomatoe slices for moist sandwich without added dressing/fat.
Roasted whole chicken (from your favourite deli/grocery store - our fav is SAMS CLub)
1 Onion - vidalia or sweet
3 stalks celery heart
4 oz's walnuts
4 oz's dried cranberries
1 medium red pepper
1 TSP curry
.5 TSP Cayenne pepper
3 TBS Miracle whip - or lite may - adds a few fat grams if using lite may
2 TBSP Dijon Mustard
1 Tsp Brown Sugar
Salt Pepper to taste
As a salad over lettuce/tomato etc. - around 4 oz's due to veggies etc - makes a nice lite salad dish,
In skillet over high heat - lightly toast walnuts with 1 tsp brown sugar - set aside
(Cool chicken in fridge - do not use warm or hot)
Using already cooked roasted chicken - from deli or homemade. Remove white meat frm chciken, debone and remove skin. CHop up meat(dicing technique) typical yeild is about two cups. Throw into bowl.
Dice red pepper, onion, celery and add to chicken.
Add walnuts, cranberries and remaining ingredients. I usually start with 2 TBSP Miracle whip - and then add the third if the mixture is drier than I like.
Stir (smoosh:)) together until all ingredients are mixed. Cool in fridge until ready to serve.
This will not be a pasty or really wet chicken salad. For sandwiches add a slice or two of tomato to the sandwich.. Fine over salad greens.
Number of Servings: 8
Recipe submitted by SparkPeople user WPWJ40E.