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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 604.2
  • Total Fat: 22.6 g
  • Cholesterol: 90.0 mg
  • Sodium: 835.0 mg
  • Total Carbs: 54.1 g
  • Dietary Fiber: 8.3 g
  • Protein: 47.6 g

View full nutritional breakdown of Chicken Salad calories by ingredient
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Chicken Salad

Submitted by: DAWNSINGS9
Chicken Salad

Introduction

I make this with various ingredients depending on what's available. This is an entire, balanced meal on one plate. I make this with various ingredients depending on what's available. This is an entire, balanced meal on one plate.
Number of Servings: 1

Ingredients

    Kirkland Chicken Breast (canned) 1 can
    1/2 medium onion chopped
    1/2 cup Red Bell Pepper, chopped
    1/2 cup Yellow Bell Pepper, chopped
    1 cup green grapes, halved
    1 tbsp chopped walnuts
    1/2 cup Oceanspray Craisins
    1 large celery stalk chopped
    Several leaves of Kale
    2 tbsp mayonnaise (I prefer to use non-fat, plain Greek yogurt, but I was making it to someone else's taste)
    1 tsp grey poupon
    1 tsp beer and brat horseradish mustard
    2 tbsp red wine vinegar
    1 tbsp balsamic vinegar
    2 tbsp granulated splenda

    Refrigerate can of chicken before preparing. Drain water from can of chicken. While it is draining, chop celery, onion, peppers and grapes and mix together in a medium sized bowl.

    In a small mixing bowl, whisk together mayo, mustard's, vinegar's and splenda. Set aside.

    Add drained chicken to the bowl of veggies. Break up the chunks a bit and toss. Pour dressing into bowl and mix thoroughly. Sprinkle nuts and crais1ns over the top and only toss before plating.

    Lay out Kale leaves on plates. Spoon out 1/2 of the salad onto each plate. Enjoy!

Directions



Serving Size: Makes two 2 cup servings

Number of Servings: 1

Recipe submitted by SparkPeople user DAWNSINGS9.






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