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
Chicken Salad
Submitted by: DAWNSINGS9
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!
Tips
Directions
Serving Size: Makes two 2 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user DAWNSINGS9.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
