Chicken-Peanut Salad the Editors of Publications International, Ltd.
Makes 6 servings
|3/4||cup reduced-fat mayonnaise|
|1||teaspoon lemon juice|
|1/2||teaspoon onion powder|
|1/4||teaspoon garlic powder|
|1/4||teaspoon black pepper|
|3||cups diced, cooked chicken|
|1||cup seedless grapes, cut into halves|
|1||cup diced jícama|
|1/2||cup chopped red bell pepper|
|1||large head red leaf lettuce, washed and dried|
|1/2||cup lightly salted peanuts, chopped|
- Combine mayonnaise, cumin, lemon juice, onion powder, salt, garlic powder and black pepper in small bowl. Blend well and set aside. Combine chicken, grapes, jícama and red pepper in large bowl. Pour dressing over chicken mixture; stir well. Cover and refrigerate until chilled.
- Line plates with lettuce and spoon chicken salad over top. Sprinkle with peanuts and serve immediately.
|Saturated Fat||5 g|
|Total Fat||24 g|
|Calories from Fat||60 %|
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