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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (125g) Recipe makes 4 servings |
||
| Calories 208 | ||
| Calories from Fat 101 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.2g | 17% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.1g | ||
| Polyunsaturated Fat 4.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 256mg | 10% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 7.9g | 2% | |
| Dietary Fiber 0.9g | 3% | |
| Sugars 3.3g | ||
| Protein 18.8g | 37% | |
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Use up leftover chicken! Best when allowed to chill for a couple of hours.
SERVES 4
Ingredients
- 2 cups chopped cooked chicken
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 2 tablespoons slivered almonds
- 1/4 cup finely chopped cilantro leaf
- 1/4-1/3 cup mayonnaise
- 1 teaspoon sugar
- 2 teaspoons low sodium soy sauce
- 1/8 teaspoon pepper
- salt, if needed to taste
Directions
1
In a large bowl, combine chopped cooked chicken, onion, celery, almonds and cilantro.2
In a seperate small bowl, whisk together mayo, sugar, soy sauce, pepper, and if needed, salt.3
Pour dressing over salad mixture and toss well to evenly mix.4
Chill before serving.
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- Course > Lunch/Snacks
- Course > Salads
- Main Ingredient > Meat > Poultry > Chicken
- Preparation > Time to Make > < 15 mins
- Preparation > Presentation > Served Cold
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Chef~V
On Jun 24, 2007
This is excellent. I had everything on hand to make this for a quick lunch today. I always have cilantro.... had some left over chicken and viola, made a great lunch. Served with Avocado slices and lemon wedge. Thanks for a great keeper Made for ZWT3 ~V
From: CraftScout
On Jun 21, 2007
I really liked this. I had some leftover spicy chicken, and this was a very nice use for it. I thought the dressing might taste odd with it and the almonds threw me, but when I was eating it, the flavors all came together nicely. Thank you for a lovely lunch!
From: Geema
On Jun 19, 2007
We enjoyed this delicious salad on top of some crisp romaine, garnished with tomatoes, avocados and more cilantro. I omitted the sugar because of dietary restrictions, but can't imagine it made any difference. The almonds gave it a great crunch.
From: Sharon123
On Jun 6, 2006
A different but delicious salad! My kids and their friend put these in sub rolls with lettuce and pickled banana peppers. Thanks! I made this for the Mexican Salad Challenge.
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