Chicken Fruit Salad

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 261.0
  • Total Fat: 12.3 g
  • Cholesterol: 60.3 mg
  • Sodium: 761.7 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.5 g
  • Protein: 22.3 g

View full nutritional breakdown of Chicken Fruit Salad calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

This salad is great for lunch! I boil the chicken breasts and cube the meat at the beginning of the week, then freeze in 2.5 ounce amounts to make it simpler. You can modify this reciple by adding more of any of the ingredients if your caloric intake allows. You can also add variety by adding curry, or even pesto sauce instead of walnuts. If there isn't enough mayo to coat all the other ingredients, add a teaspoon of nonfat plan yogurt. The calories are insignificant. This salad is great for lunch! I boil the chicken breasts and cube the meat at the beginning of the week, then freeze in 2.5 ounce amounts to make it simpler. You can modify this reciple by adding more of any of the ingredients if your caloric intake allows. You can also add variety by adding curry, or even pesto sauce instead of walnuts. If there isn't enough mayo to coat all the other ingredients, add a teaspoon of nonfat plan yogurt. The calories are insignificant.
Number of Servings: 1

Ingredients

    1 tbsp Light mayo
    1 tsp Lemon juice
    2.5 oz. Chicken breast, boiled and cubed
    1 tbsp Chopped walnuts
    2 tbsp Chopped celery
    8 Grapes
    1/4 Medium apple, chopped
    1/4 tsp Salt
    1/4 tsp Pepper

Directions

Boil chicken breasts for about 20 minutes or until done. Cut breasts into cubes. (The chicken can be frozen in appropriate amounts for storage.)

Mix mayo and lemon juice together. Add chicken, apple cubes, grapes, celery, and walnuts. Stir until ingredients are coated evenly. Add salt and pepper to taste.

Number of Servings: 1

Recipe submitted by SparkPeople user SKOOTRMARI.

Rate This Recipe