Chicken Salad with chopped veggies in a creamy dill dressing
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 354.9
- Total Fat: 16.4 g
- Cholesterol: 219.5 mg
- Sodium: 505.6 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 2.0 g
- Protein: 42.6 g
View full nutritional breakdown of Chicken Salad with chopped veggies in a creamy dill dressing calories by ingredient
Introduction
Adapted from Eat, Shrink and Be Merry Adapted from Eat, Shrink and Be MerryNumber of Servings: 6
Ingredients
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Dressing:
3/4 cup plain yogurt
1 Tbsp lemon juice
1 Tbsp granulated sugar
1/4 cup fat-free mayonnaise
3 Tbsp white vinegar
2 Tbsp minced fresh dill
1 Tbsp Dijon mustard
1/2 tsp salt
1/4 tsp freshly ground black pepper
Salad:
4 cups chopped cooked chicken breast
1 1/2 cups diced celery
1 cup chopped red bell pepper
1/2 cup chopped green onions
1/2 cup sliced almonds, toasted (optional)
4 hard-boiled eggs, sliced
Directions
1. To make the dressing, mix together all of the dressing ingredients in a medium bowl. Cover and refrigerate until ready to use.
2. Combine all salad ingredients in a large bowl and mix well. Add dressing and toss gently. Cover and refrigerate for at least 1 hour before serving.
Serving Size: makes 6 servings
2. Combine all salad ingredients in a large bowl and mix well. Add dressing and toss gently. Cover and refrigerate for at least 1 hour before serving.
Serving Size: makes 6 servings