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Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Cubed cooked chicken - (firmly packed)

  2. 1/4 cup 59ml Chicken broth

  3. 1 cup 110g / 3.9oz Diagonally sliced celery

  4. 2 tablespoons 30ml Finely-chopped green onion

  5. 1/4 cup 59ml Thinly-sliced green pepper

  6. 1 Mushroom stems and pieces - (2 oz)

  7. 24 Green or red seedless grapes (small)

  8. 1/4 cup 23g / 0.8oz Slivered almonds

  9. 2 teaspoons 10ml Margarine

  10. 3/4 cup 177ml Low-Calorie Cooked Dressing - (see recipe)

  11. (or light mayonnaise)

  12. Crisp lettuce leaves - for serving

Instructions Jump to Ingredients ↑

  1. In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms, and grapes; mix well. Cover and chill several hours.

  2. Saute the almonds in margarine, stirring constantly, until they are browned; spread on paper towel to cool.

  3. Immediately before serving stir the dressing into the chicken salad.

  4. Arrange chicken salad on four plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of sauteed almonds.

  5. This recipe yields 4 servings. Serving size: 1 cup.

  6. Exchanges Per Serving: 3 Medium-Fat, 1 Fruit.

  7. Nutrition Facts: Carbohydrates 13g; Protein 24g; Fat 15g; Calories 278; Fiber 1.8g; Sodium 441mg; Cholesterol 97mg.

  8. Low-sodium diets: Serve 1/2-cup portion (1 1/2 medium-fat meat and 1/2 fruit exchanges).

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