Summer Cook-out Party Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 598.2
- Total Fat: 43.6 g
- Cholesterol: 93.1 mg
- Sodium: 1,138.3 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 5.8 g
- Protein: 39.3 g
View full nutritional breakdown of Summer Cook-out Party Chicken Salad calories by ingredient
Introduction
Chunky chicken salad made with Teriyaki Chicken served on a bed of lettuce. Chunky chicken salad made with Teriyaki Chicken served on a bed of lettuce.Number of Servings: 4
Ingredients
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This is an altered recipe based on Bon Appetite's Party Chicken Salad.
Approximately 5 cups (2.5 boneless, skinless chicken Breasts)
2-4 Tbsp of Teriyaki Sauce/Marinade
1 C. Chopped Pecans
1/2 C. Mayo
1 C Chopped Chives
1/2 C Fresh Basil OR 1/4 C. Dried Basil
Salt & Black Pepper (to taste)
1 C. fresh Blueberries
1 Head of Iceberg Lettuce
Directions
Yield: 4-6 Servings
Marinade Chicken Breasts with Teriyaki sauce and Place under broiler for approximately 20 minutes or until the chicken is not longer pink on inside. Remove and let stand for 10 min. roughly chop chicken breasts into quarter inch pieces and set aside.
Spread pecan halves out on a cookie sheet and place in a 350 degree oven for 10-15 minutes. After cooling in pan for 10 minutes roughly chop pecans.
Combine chopped chicken breast, pecans, mayo, basil, chives. Add Salt and pepper to taste. Roughly chop or slice lettuce to desired size for salad greens.
Place prepeared lettuce in a serving bowl and top with chicken salad. Garnish with fresh blueberries.
Cover with plastic wrap and chill in fridge until served.
Number of Servings: 4
Recipe submitted by SparkPeople user RCBUTTERFLY.
Marinade Chicken Breasts with Teriyaki sauce and Place under broiler for approximately 20 minutes or until the chicken is not longer pink on inside. Remove and let stand for 10 min. roughly chop chicken breasts into quarter inch pieces and set aside.
Spread pecan halves out on a cookie sheet and place in a 350 degree oven for 10-15 minutes. After cooling in pan for 10 minutes roughly chop pecans.
Combine chopped chicken breast, pecans, mayo, basil, chives. Add Salt and pepper to taste. Roughly chop or slice lettuce to desired size for salad greens.
Place prepeared lettuce in a serving bowl and top with chicken salad. Garnish with fresh blueberries.
Cover with plastic wrap and chill in fridge until served.
Number of Servings: 4
Recipe submitted by SparkPeople user RCBUTTERFLY.