Roasted Chicken Salad

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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 181.5
  • Total Fat: 16.9 g
  • Cholesterol: 13.3 mg
  • Sodium: 103.9 mg
  • Total Carbs: 4.3 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.8 g

View full nutritional breakdown of Roasted Chicken Salad calories by ingredient
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Number of Servings: 36


    6 boneless, skinless chicken breast
    1/4 cup olive oil
    1 tablespoon dried basil
    1 teaspoon dried thyme
    1 teaspoon minced garlic
    1 teaspoon Old Bay Seasoning
    Salt and Pepper
    4 celery ribs chopped
    1 green pepper
    1 red pepper
    1 yellow pepper
    1/2 medium red onion
    1/2 bunch of green onions
    1 cup of dried cranberries
    1/2 cup chopped parsley
    3/4 cup toasted pecan pieces
    3 cups Hellman's mayonnaise
    salt and pepper to taste


Toss chicken breasts with first six ingredients listed. Put in roasting pan and place in preheated oven at 350 degrees for 35 to 40 minutes, until cooked all the way through, be careful not to overcook the meat. Let roasted chicken cool in pan Pull apart and shred into bite sized pieces. Toss all other ingredients with shredded chicken and serve on sandwiches, salads, or chop finer and uses as a cracker spred

Number of Servings: 36

Recipe submitted by SparkPeople user LEBANONGIRL.

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