Redhot Chick'n salad
- Minutes to Prepare:
- Number of Servings: 2
Ingredients
6 oz cooked chicken breast, cubed3 tbsp reduced fat sour cream3 tbsp chopped celery3 large baby carrots, chopped2 tsp Kraft parmesan1 1/2 tsp Frank's redhot sauce1/3 tsp Hidden valley ranch mix (dry)
In a medium bowl, combine sour cream, Frank's, and ranch mix. Mix well.
Add chicken and veggies and mix.
Sprinkle with parmesan and mix.
Serve immediately, or let sit in the fridge for 30 minutes to let flavors blend.
Number of Servings: 2
Recipe submitted by SparkPeople user AUDEYGIRL.
Add chicken and veggies and mix.
Sprinkle with parmesan and mix.
Serve immediately, or let sit in the fridge for 30 minutes to let flavors blend.
Number of Servings: 2
Recipe submitted by SparkPeople user AUDEYGIRL.
Nutritional Info Amount Per Serving
- Calories: 145.7
- Total Fat: 5.3 g
- Cholesterol: 58.1 mg
- Sodium: 394.8 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.6 g
- Protein: 22.5 g
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