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Fruity Crunchy Chicken Salad

Source: dinnertonight.tamu.edu

Course: Main Course

Yield: 4

Serves:

Ingredients

  • 1 cup chopped, cooked chicken breast
  • 1 cup canned mandarin orange segments (drained and cut into pieces)
  • 12 cup dried cranberries
  • 12 cup almond slices
  • 12 cup peeled jicama (chopped)
  • 4 cups lettuce
  • 13 cup reduced fat salad dressing

Directions

  1. Wash your hands well with soap and water.
  2. In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama.
  3. Add the salad dressing and toss to coat.
  4. Cover the bowl with foil or plastic wrap.
  5. Refrigerate it for at least 1 hour or overnight.
  6. To serve, place a lettuce leaf on each plate.
  7. Place 1 cup of chicken salad on top of each lettuce leaf.

Amount Per Serving (4)

  • Calories: 250
  • Protein: 15
  • Sugar: 24
  • Carbohydrate: 32
  • Fat: 8
  • Cholesterol: 30
  • Sodium: 85
  • Fiber: 5
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