Name: Chicken Salad Veronique
Yield: 6 people
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

Chicken Salad Veronique

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

Servings

6 people

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

Chicken Salad Veronique

Karin Lazarus

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