Saturday, April 23, 2011

Recipe Two: Snazzy Chicken Salad

We have made this chicken salad every year for one of the big events (usually about 100 people attending) for one of my groups at school.  Even with an entire kitchen completely covered in a myriad of foods, this chicken salad is the first bowl to run dry.  Normally, I wouldn't think of chicken salad as a health food (mostly due to all the mayonnaise), but there are ways to spice it up and make it better for you and your gut.

Chicken Salad
Makes 6 servings


  • 3 cups pulled chicken
  • 1 cup finely chopped celery
  • 1/2 cup halved green grapes
  • 1/2 cup halved red grapes
  • 3/4 cup sliced almonds
  • 1 cup mayonnaise (prefer light)
  1. Combine all ingredients except the mayonnaise in a large mixing bowl.  Refrigerate until you are ready to serve.
  2. Mix mayonnaise into the chicken salad, then eat up!

Nutrition Information:
  • 238 calories
  • 8g carbohydrates
    • 2g dietary fiber
    • 3g sugars
  • 13g fat
  • 25g protein
To lower the fat content of the chicken salad, try substituting Greek yogurt or whipped cream for a portion of the mayonnaise.  The celery, grapes, and almonds add vital vitamins to the chicken salad, including vitamin C, vitamin B6, potassium, vitamin E, and omega-3 fatty acids.  You can even play with the chicken to fruits and vegetables ratio to make this chicken salad even healthier, or just throw in some shredded carrots or alfalfa sprouts to enhance the nutritional benefits.  Try serving the chicken salad over a bed of spinach or leafy greens instead of on bread or a bagel.

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