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Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 to 8 servings
- Calories 193
- Total Fat (g) 6
- Saturated Fat (g) 2
- Sodium (mg) 514
- Carbohydrate (g) 11
- Fiber (g) 6
- Protein (g) 23
- Vitamin A (DV%) 37
- Vitamin C (DV%) 24
- Vegetables (d.e.) 2
- Lean Meat (d.e.) 3
- Fat (d.e.) 1
*Percent Daily Values are base on a 2,000 calorie diet
Chicken-Zucchini Salad
Makes: 6 to 8 servings
Prep: 25 minutes
Chill: 4 hours
Chill: 4 hours
Ingredients
- 3 cups shredded cooked chicken (1 pound)
- 1 stalk celery, chopped (1/2 cup)
- 1 zucchini or yellow summer squash, chopped (11/4 cups)
- 1 small fennel or kohlrabi bulb, trimmed, chopped (1 1/4 cups)
- 4 medium green onions, sliced (1/2 cup)
- 1 medium carrot, chopped (1/2 cup)
- 2 tablespoons snipped dried apricots (optional)
- Herbed Mustard Mayonnaise
- Salad greens, torn
- Orange slices
Directions
Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in Herbed Mustard Mayonnaise till evenly coated. Cover and refrigerate for 4 to 24 hours.
To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices.
Herbed Mustard Mayonnaise: Combine 2/3 cup fat-free or reduced-fat mayonnaise, 1 teaspoon finely shredded lemon peel, 4 teaspoons Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon snipped fresh dill or tarragon, 1 tablespoon orange juice concentrate, and 1/4 teaspoon pepper. Makes about 3/4 cup.
