Chicken Salad
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Chicken Salad
YIELD Makes 4 servings
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INGREDIENTS
| 1/4 | cup mayonnaise |
| 1/4 | cup sour cream |
| 1 | tablespoon lemon juice |
| 1 | teaspoon sugar |
| 1 | teaspoon grated lemon peel |
| 1 | teaspoon Dijon mustard |
| 1/2 | teaspoon salt |
| 1/8 | to 1/4 teaspoon white pepper |
| 2 | cups diced cooked chicken |
| 1 | cup sliced celery |
| 1/4 | cup sliced green onions |
| Lettuce leaves | |
| Crumbled blue cheese (optional) | |
PREPARATION:
- Combine mayonnaise, sour cream, lemon juice, sugar, lemon peel, mustard, salt and pepper in large bowl.
- Add chicken, celery and green onions; stir to combine. Cover; refrigerate at least 1 hour to allow flavors to blend.
- Serve salad on lettuce-lined plate. Sprinkle with blue cheese, if desired.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
| Fiber | 1 g |
| Carbohydrate | 4 g |
| Cholesterol | 64 mg |
| Saturated Fat | 4 g |
| Total Fat | 15 g |
| Calories from Fat | 58 % |
| Calories | 243 |
| Protein | 21 g |
| Sodium | 473 mg |
DIETARY EXCHANGE:
| Fat | 1 |
| Meat | 3 |
| Vegetable | 1 |
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