Here’s an easy way to use leftover chicken from last night’s barbecue. If you can find chives with flowers, use them for added elegance.
Serve with: Corn-Zucchini Salad
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Chicken Salad Veronique
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Ingredients
- 2 cups chopped cooked chicken breast skinless
- 2 medium carrots, peeled and thinly sliced
- 1 avocado, diced
- 3 ribs celery, thinly sliced
- 2 tablespoons fresh lemon juice
- 2 tablespoons low-fat mayonnaise
- Salt and pepper to taste
- 1 1/2 cups seedless red grapes
- 1/2 cup slivered almonds, toasted
- 1 small head romaine lettuce
- 2 tablespoons chopped fresh chives
Instructions
- In a medium bowl, gently combine chicken, carrots, avocado, celery, and lemon juice. Toss with mayonnaise to moisten. Season with salt and pepper. Stir in grapes and almonds. (If making ahead, add almonds just before leaving.)
- Tear romaine lettuce into a medium bowl with a lid. Mound chicken mixture on top and sprinkle with chives. Keep chilled until ready to pack into a cooler.
Recipe Notes
Nutrition Facts
Chicken Salad Veronique
Amount Per Serving
Calories 270
% Daily Value*
Cholesterol 39mg
13%
Sodium 109mg
5%
Total Carbohydrates 17g
6%
Dietary Fiber 7g
28%
Protein 19g
38%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 270 cal, 49% fat cal, 15g fat, 2g sat fat, 39mg chol, 19g protein, 17g carb, 7g fiber, 109mg sodium
