- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 291.0
- Total Fat: 15.9 g
- Cholesterol: 65.6 mg
- Sodium: 231.6 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.6 g
- Protein: 25.2 g
Asian Chicken and Pecan SaladSubmitted by: DILBERTA
IntroductionI found a version of this recipe on Prevention.com, but I made a few changes to make it my own. I found a version of this recipe on Prevention.com, but I made a few changes to make it my own.
1 1/2 tablespoon wasabi horseradish sauce
2 1/2 tablespoons light mayo
Note: Adjust amounts of wasabi and mayo to suit your taste, but combined they should equal 4 tablespoons (or 1/4 cup)
1/4 cup low fat plain yogurt (or low fat sour cream)
ground black pepper
1 tablespoon finely minced celery leaf (optional)
7 1/2 ounces cooked chicken breast, diced
3/4 cup diced celery (about 2 ribs)
5 cups (about 6 1/2 counces) of salad greens, any variety or combination
1 cup red seedless grapes, cut in half
1/4 cup roughly chopped toasted pecans (or the nut of your choice. Walnut, macadamia or almond would all be good)
Mix the wasabi, mayo and yogurt together in a small bowl. Season with black pepper and if desired the minced celery leaf. Stir again and set aside.
In a large bowl add the diced cooked chicken and celery. Add about half of the dressing and toss. Add the salad greens, top with the remaining dressing and toss again.
Assemble the salad:
Divide the lettuce/chicken mixture evenly between 3 plates. Top each with 1/3 of the grapes followed by 1/3 of the toasted nuts. Serve.
Number of Servings: 3
Recipe submitted by SparkPeople user DILBERTA.