Light Chicken Vegetable Salad the Editors of Publications International, Ltd.
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|
|1/8||teaspoon black pepper|
|Kale or lettuce leaves (optional)|
|3||tomatoes, cut into wedges|
|1/4||cup sliced almonds, toasted|
- Combine chicken, zucchini, carrot, onion and parsley in large bowl.
- Combine mayonnaise, sour cream, salt and pepper in small bowl. Add to chicken mixture; mix well. Cover and refrigerate at least 2 hours.
- Line plates with kale leaves, if desired. Divide salad evenly among plates. Surround with tomato wedges; sprinkle with almonds. Garnish, if desired.
|Serving Size:||about 3/4 cup salad with 1/2 tomato and 2 teaspoons almonds (without kale and garnish)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||22 %|
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