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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (235g) Recipe makes 4 servings |
||
| Calories 417 | ||
| Calories from Fat 202 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.5g | 34% | |
| Saturated Fat 6.2g | 30% | |
| Monounsaturated Fat 9.8g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 96mg | 32% | |
| Sodium 559mg | 23% | |
| Potassium 839mg | 23% | |
| Total Carbohydrate 26.1g | 8% | |
| Dietary Fiber 4.5g | 18% | |
| Sugars 18.7g | ||
| Protein 30.4g | 60% | |
Ingredients
- 3 cups cooked chicken, cubed
- 1 cup dried apricot, diced
- 1/2 cup pecans, chopped
- 1 cup celery, chopped
- 3 stalks green onions, chopped
- 1/4 cup cilantro, chopped
- 3/4 cup low-fat sour cream
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
Directions
1
In a large mixing bowl, combine the first six ingredients.2
Set aside.3
Whisk together sour cream, salt and pepper in a separate bowl.4
Pour over first six ingredients.5
Toss well.6
Serve with dry wheat toast.
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- Course > Lunch/Snacks
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- Cuisine > North American
- Preparation > Time to Make > < 15 mins
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