German Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 boneless, skinless chicken breasts (about 1 lb)5-6 parsnips1 can pineapple rings2 tbsp light mayonnaise (real mayo, not Miracle Whip)salt to taste, about 1/4 tsp
Dice chicken into medium chunks and boil in water, about 2 minutes or just until done - do not overpoach chicken. Chicken should be white when pulled apart, not yellow.
Peel and medium-dice parsnips, about 3/4-inch thickness, while waiting for the chicken.
Drain but reserve water. Cool chicken in the fridge.
Boil parsnips in reserved water until tender but not overcooked. Cool.
Drain and cut pineapple into medium chunks, reserving some liquid.
Combine chicken, parsnips and pineapple in a large mixing bowl. Add mayonnaise, salt and some juice if desired to add flavour.
Mix together and refrigerate, covered, for at least 4 hours. Stir before serving, perhaps adding a sprinkling of salt to rejuvenate.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VYGOTSKIAN_BABY.
Peel and medium-dice parsnips, about 3/4-inch thickness, while waiting for the chicken.
Drain but reserve water. Cool chicken in the fridge.
Boil parsnips in reserved water until tender but not overcooked. Cool.
Drain and cut pineapple into medium chunks, reserving some liquid.
Combine chicken, parsnips and pineapple in a large mixing bowl. Add mayonnaise, salt and some juice if desired to add flavour.
Mix together and refrigerate, covered, for at least 4 hours. Stir before serving, perhaps adding a sprinkling of salt to rejuvenate.
Serving Size: makes 8 1/2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user VYGOTSKIAN_BABY.
Nutritional Info Amount Per Serving
- Calories: 160.9
- Total Fat: 1.9 g
- Cholesterol: 32.9 mg
- Sodium: 152.4 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 3.8 g
- Protein: 14.6 g
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