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Chicken Salad With Peaches And Walnuts Recipe
|Ripe peaches/Nectarines||2 Large|
|Diced cooked chicken||2 Cup (32 tbs)|
|Thinly sliced onion||1⁄2 Cup (8 tbs) (Red Variety)|
|Poppy seed salad dressing||1⁄2 Cup (8 tbs) (Purchased)|
|Baby lettuce||6 Cup (96 tbs), mixed|
|Chopped walnuts||1⁄2 Cup (8 tbs), toasted|
Serving size: Complete recipe
Calories 1763 Calories from Fat 861
% Daily Value*
Total Fat 100 g154.5%
Saturated Fat 10.2 g51.2%
Trans Fat 0 g
Cholesterol 336 mg
Sodium 773.7 mg32.2%
Total Carbohydrates 82 g27.5%
Dietary Fiber 26.4 g105.5%
Sugars 49.1 g
Protein 131 g262.9%
Vitamin A 27.8% Vitamin C 66.8%
Calcium 18.2% Iron 53%
*Based on a 2000 Calorie diet
Add chicken and onion.
Toss with enough dressing to coat.
Cover and chill 15 minutes to 2 hours.
Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired.
Mound salad on large plate.
Cut remaining peach into thin wedges.
Garnish salad with peach wedges and serve.