Chicken Salad w Broccoli, Tomatoes, Pecans & Kidney Beans

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Chicken Salad w Broccoli, Tomatoes, Pecans & Kidney Beans calories by ingredient


Introduction

This is a delicious salad made mostly from left overs. This is a delicious salad made mostly from left overs.
Number of Servings: 5

Ingredients

    Salad:
    1 whole chicken breast, roasted w bone & skin removed
    broccoli, 1 cup steamed chopped
    red kidney beans, 1 can rinsed
    pecans, 1/2 cup toasted
    cranberries, dried

    Dressing:
    Greek style yoghurt, 2 oz
    Hellman's Mayonnaise w Olive Oil, Reduced Fat, 4 tbsp
    Brianna/s Blush Wine Vinaigrette, 4 tbsp
    Cottage Cheese, 4 tbsp

Directions

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.