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Quick Chick Salad Recipe Video
|Cooked chicken breast||2 Cup (32 tbs), diced|
|Red onion||1⁄2 Medium, diced|
|Celery stalk||1 Medium, diced|
|Bell pepper||1⁄4 Cup (4 tbs), chopped (yellow or red bell pepper)|
|Low fat mayonnaise||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Black pepper||1⁄8 Teaspoon, freshly grounded|
|Dried dill||1 Teaspoon|
|Romain lettuce leaves/Boston lettuce leaves||1⁄2 Pound (8 large leaves)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Calories 244 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 34.5 mg
Sodium 422.2 mg17.6%
Total Carbohydrates 19 g6.4%
Dietary Fiber 2.1 g8.4%
Sugars 1.8 g
Protein 13 g25.3%
Vitamin A 65.9% Vitamin C 43.6%
Calcium 5.6% Iron 11.9%
*Based on a 2000 Calorie diet
1. In a large bowl, place the diced chicken, onion, yellow bell pepper and celery into a bowl.
2. In a small bowl, mix together mayonnaise, lemon juice, pepper and dill; using a fork whisk until its smooth.
3. Pour the dressing over the chicken and the vegetables and toss it around until the chicken is well coated.
4. In a plate, place the romaine leaves and place one quarter of the chick salad. Sprinkle little bit of paprika powder and little bit of parsley. Serve with peach slices and whole grain crackers.