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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 159.9
  • Total Fat: 7.6 g
  • Cholesterol: 42.1 mg
  • Sodium: 198.6 mg
  • Total Carbs: 7.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Sonoma Chicken Salad with Flax Seed calories by ingredient
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Sonoma Chicken Salad with Flax Seed

Submitted by: NIKOKO

Introduction

The original recipe came from Whole Foods Market, but I tweaked it to make it healthier and a little less fattening. I also drastically cut down the serving size. This recipe makes about 7 - 8 servings, which are more than enough for a meal. The original recipe came from Whole Foods Market, but I tweaked it to make it healthier and a little less fattening. I also drastically cut down the serving size. This recipe makes about 7 - 8 servings, which are more than enough for a meal.
Number of Servings: 7

Ingredients

    1/2 cup light mayo (I used Hellman's)
    2 tsp. apple cider vinegar
    2 1/2 tsp. honey
    1 tsp. ground flax seed
    salt and pepper to taste

    16 oz. of boneless, skinless chicken breast
    6 Tbsp almond slices (or however you like your almonds)
    1 cup seedless grapes, sliced in half
    1 1/2 celery stalks, chopped

Tips

Great on salad, toasted wheat bread, or even just by itself.


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Directions

Mix together the first five ingredients in a small bowl. Cover and set aside in the fridge.

Set the oven for 375 F and place the chicken breast in a baking dish with a half a cup of water. Cover with tin foil and cook for about 25 minutes, or until chicken is no longer pink in the center. Remove from the dish and let cool for about ten minutes, then place in the fridge to finish cooling.

Once it has cooled, divide the chicken in half. Chop or shred the first half so that it's the consistency of what you might get in a store bought can of chicken. (I gave mine about three seconds in the magic bullet). This makes the salad easier to put on a sandwich if you so choose. Chop the second half into bite sized cubes, then toss in a bowl with the shredded chicken.

Add the almonds, grapes, and celery to the chicken and toss like you would a salad.

Finally, add the pre-made mayo/cider dressing from the fridge and mix well. Voila!

Serving Size: 7 - 8 servings, depending on how hungry you are. :) Nutrition info for 7 servings

Number of Servings: 7

Recipe submitted by SparkPeople user NIKOKO.






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