Pretty Veggie Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 beets, boiled then peeled5 potatoes, peeled and cut into bite-sized pieces4 carrots, peeled and sliced1 large can of chicken, drained2 TB of tarragon vinegar~1/4 cup lite mayo1.5 tsp dijon mustardsalt to taste
Boil beets until tender, then peel.
(This takes a while, ~30 minutes or so)
Boil potatoes and carrots until tender.
(This doesn't take as long, so you can add them into the water after the beets get a head-start if you need to make this recipe quickly.)
Combine all ingredients in a large bowl and toss to mix well. Add salt or additional vinegar to taste. Refrigerate and serve cool.
Serves 10-12 people as a side dish.
Number of Servings: 11
Recipe submitted by SparkPeople user HEATHER8WC.
(This takes a while, ~30 minutes or so)
Boil potatoes and carrots until tender.
(This doesn't take as long, so you can add them into the water after the beets get a head-start if you need to make this recipe quickly.)
Combine all ingredients in a large bowl and toss to mix well. Add salt or additional vinegar to taste. Refrigerate and serve cool.
Serves 10-12 people as a side dish.
Number of Servings: 11
Recipe submitted by SparkPeople user HEATHER8WC.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 5.8 g
- Cholesterol: 19.8 mg
- Sodium: 272.4 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 1.8 g
- Protein: 7.4 g
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