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Light Chicken Vegetable Salad

Light Chicken Vegetable Salad

Light Chicken Vegetable Salad


Makes 6 servings


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


  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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