Chicken Salad w Broccoli, Tomatoes, Pecans & Kidney Beans
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
Salad:1 whole chicken breast, roasted w bone & skin removedbroccoli, 1 cup steamed choppedred kidney beans, 1 can rinsedpecans, 1/2 cup toastedcranberries, driedDressing:Greek style yoghurt, 2 ozHellman's Mayonnaise w Olive Oil, Reduced Fat, 4 tbspBrianna/s Blush Wine Vinaigrette, 4 tbspCottage Cheese, 4 tbsp
I used left over chicken breast w bone and skin removed. I cut the chicken into large chunks. I also used leftover broccoli steamed and chopped. To that I added the kidney beans, pecans and cranberries.
The dressing was a blend on the yoghurt, Mayo, Vinaigrette and cottage cheese. Toss and enjoy cold or warmed. Either way it is tasty
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user NCTEDDYBEARLADY.
The dressing was a blend on the yoghurt, Mayo, Vinaigrette and cottage cheese. Toss and enjoy cold or warmed. Either way it is tasty
Serving Size: Serves 5
Number of Servings: 5
Recipe submitted by SparkPeople user NCTEDDYBEARLADY.
Nutritional Info Amount Per Serving
- Calories: 366.4
- Total Fat: 16.5 g
- Cholesterol: 33.7 mg
- Sodium: 709.8 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 8.0 g
- Protein: 19.5 g
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