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Chopped Chicken Salad

Chopped Chicken Salad

Ingredients

  • 1 tablespoon reduced-fat sour cream
  • 1 tablespoon plain lowfat yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 1/2 teaspoons Dijon mustard
  • 1 cooked Broiled Lemon-Dill Chicken Breast
  • 1/2 cup cooked bell peppers
  • 1/2 cup cherry or grape tomatoes, halved (about 2 ounces)
  • 1/4 cup cucumber slices
  • 1/8 ripe avocado
  • Diced pita bread (optional)

Directions

  1. Make dill dressing: Combine sour cream, yogurt, lemon juice, dill, and mustard in a bowl. Remove skin, lemon slice, and dill from chicken and discard. Remove bone and cut chicken into 1/2-inch cubes. Cut bell peppers into 1/2-inch pieces. Add chicken, bell pepper, tomatoes, cucumber, and avocado to dill dressing and toss to combine. Place in a covered food container and refrigerate until ready to eat. Serve with pita bread, if desired.

Note

  • Broiled Lemon-Dill Chicken Breast with Bell Peppers from last night's dinner. For nutritional information on Broiled Lemon-Dill Chicken Breast, please see recipe

Note

  • Nutritional information does not include optional pita bread or Broiled Lemon-Dill Chicken Breast. For nutritional information on Broiled Lemon-Dill Chicken Breast, please see recipe.

Nutrition Information

Per serving: 116 kcal cal., 7 g fat (2 g sat. fat), 114 mg sodium, 4 g fiber, 6 g sugar, 4 g pro., 76 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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