Quick Chick Salad Recipe Video

A delicious, diabetes-friendly recipe.

Summary

Preparation Time10 MinDifficulty LevelVery Easy
Health IndexHealthyServings4
CuisineCourse
TasteMethod
DishMain Ingredient

Ingredients

 Cooked chicken breast2 Cup (32 tbs), diced
 Red onion1⁄2 Medium, diced
 Celery stalk1 Medium, diced
 Bell pepper1⁄4 Cup (4 tbs), chopped (yellow or red bell pepper)
 Low fat mayonnaise1⁄4 Cup (4 tbs)
 Fresh lemon juice1 Tablespoon
 Black pepper1⁄8 Teaspoon, freshly grounded
 Dried dill1 Teaspoon
 Romain lettuce leaves/Boston lettuce leaves1⁄2 Pound (8 large leaves)
 Paprika1⁄2 Teaspoon
 Parsley1⁄4 Cup (4 tbs), chopped

Nutrition Facts

Serving size

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

Directions

MAKING
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.

SERVING
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.
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