Chicken Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 382.6
- Total Fat: 12.8 g
- Cholesterol: 136.7 mg
- Sodium: 351.6 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 2.2 g
- Protein: 51.0 g
View full nutritional breakdown of Chicken Salad calories by ingredient
Number of Servings: 6
Ingredients
-
4 boneless, skinless chicken breasts
Chicken Broth (large container)
small onion, diced (1/2 c)
Celery (4-6 stalks)
Carrots (2-3 large)
Red, seedless grapes (1 c)
Miracle Whip (1/2 cup)
Sweet relish (4-5 T, to taste)
minced garlic (2 T)
Lemon Pepper
Fresh ground black pepper
Salt
Tips
Serve with potato buns, higher in protein.
Directions
1) Prepare a soup pot with chicken broth, garlic, diced onion, lemon pepper, & some salt & pepper to taste.
2) Add 4 raw boneless, skinless chicken breasts - fat should be trimmed off. Just dump them in the water. Turn heat to medium-high and bring to a boil. Let boil and cook for 20 minutes, until cooked through.
3) Transfer chicken breasts to bowl, place on counter to cool to room temperature. (Leftover broth can be kept & frozen, use it later for a tasty soup base!) Once room temperature, place in refrigerator for an hour or so, until cold.
4) Meanwhile, get a LARGE mixing bowl. Dice celery, shred carrots, & halve some red seedless grapes. Place all in bowl. Add mayo and relish. Add lemon pepper, fresh ground black pepper, whatever seasoning your family likes. (Curry powder is also delicious!)
5) Once your chicken is cold, dice chicken meat & add to bowl of veggies & sauce. Mix thoroughly. Enjoy!
Serving Size: Makes 6 heaping bowls (or 10-12 sandwiches)
Number of Servings: 6
Recipe submitted by SparkPeople user TCANADA80.
2) Add 4 raw boneless, skinless chicken breasts - fat should be trimmed off. Just dump them in the water. Turn heat to medium-high and bring to a boil. Let boil and cook for 20 minutes, until cooked through.
3) Transfer chicken breasts to bowl, place on counter to cool to room temperature. (Leftover broth can be kept & frozen, use it later for a tasty soup base!) Once room temperature, place in refrigerator for an hour or so, until cold.
4) Meanwhile, get a LARGE mixing bowl. Dice celery, shred carrots, & halve some red seedless grapes. Place all in bowl. Add mayo and relish. Add lemon pepper, fresh ground black pepper, whatever seasoning your family likes. (Curry powder is also delicious!)
5) Once your chicken is cold, dice chicken meat & add to bowl of veggies & sauce. Mix thoroughly. Enjoy!
Serving Size: Makes 6 heaping bowls (or 10-12 sandwiches)
Number of Servings: 6
Recipe submitted by SparkPeople user TCANADA80.