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Light Chicken Vegetable Salad


Light Chicken Vegetable Salad

Light Chicken Vegetable Salad

Yield

Makes 6 servings

Ingredients

1-1/4 pounds skinless chicken breasts, cooked and cut into 3/4-inch pieces
1/3 cup chopped zucchini
1/3 cup chopped carrot
2 tablespoons chopped onion
2 tablespoons chopped fresh parsley
1/3 cup fat-free mayonnaise
1/4 cup fat-free sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper
Kale or lettuce leaves (optional)
3 tomatoes, cut into wedges
1/4 cup sliced almonds, toasted

Preparation

  1. Combine chicken, zucchini, carrot, onion and parsley in large bowl.
  2. Combine mayonnaise, sour cream, salt and pepper in small bowl. Add to chicken mixture; mix well. Cover and refrigerate at least 2 hours.
  3. Line plates with kale leaves, if desired. Divide salad evenly among plates. Surround with tomato wedges; sprinkle with almonds. Garnish, if desired.

Nutritional Information

Serving Size: about 3/4 cup salad with 1/2 tomato and 2 teaspoons almonds (without kale and garnish)
Protein 24 g
Fiber 2 g
Carbohydrate 9 g
Calories 178
Cholesterol 55 mg
Saturated Fat 1 g
Total Fat 4 g
Calories from Fat 22 %
Sodium 274 mg

Dietary Exchange

Meat 3
Vegetable 1

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