Cold Chicken Salad with Vermicelli
- Minutes to Prepare:
- Number of Servings: 14
Ingredients
8 cups boiled and diced chicken breasts1 each 8 oz box of Skinner Vermicelli, cooked1/2 cup Hellman's Low Fat Mayonaise1 cup diced celery1 cup diced yellow or orange bell pepperjuice of one lemonzest of one lemon16 oz Bottle Marzetti Light Slaw Dressing
Boil 9 to 10 boneless and skinless chicken breasts to yield 8 cups of diced chicken.
Break vermicelli into fourths and boil in the remaining chicken broth. Cook according to package directions until al dente. Drain.
Mix together all ingredients. Chill preferably overnight. Serve chilled. Yields 14 one-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user FERGUS21.
Break vermicelli into fourths and boil in the remaining chicken broth. Cook according to package directions until al dente. Drain.
Mix together all ingredients. Chill preferably overnight. Serve chilled. Yields 14 one-cup servings.
Number of Servings: 14
Recipe submitted by SparkPeople user FERGUS21.
Nutritional Info Amount Per Serving
- Calories: 337.8
- Total Fat: 13.3 g
- Cholesterol: 22.9 mg
- Sodium: 516.2 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 1.1 g
- Protein: 3.2 g
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