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Monday's Leftovers: Chicken Salad Veronique

Monday's Leftovers: Chicken Salad Veronique


One of my favorite things to do with leftover chicken is chicken salad. Usually I shred it over tasty beds of lettuce, but sometimes I really enjoy the taste and crunch of a mixed chicken salad. I love the taste and texture that other ingredients bring to the party. In this recipe, crunchy celery, sweet grapes and smooth avocado are just some of the ingredients that blend together to make a great leftover chicken salad. You can serve it over lettuce, or scoop it between slices of your favorite bread. To check out this delicious recipe, read more


Chicken Salad Veronique
From Delicious Living Magazine

2 cups chopped cooked chicken breast
2 medium carrots, peeled and thinly sliced
1 avocado, diced
3 ribs celery, thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons low-fat mayonnaise
Salt and pepper, to taste
1-1/2 cups seedless red grapes
1/2 cup slivered almonds, toasted
1 small head romaine lettuce
2 tablespoons chopped fresh chives

1. In a medium bowl, gently combine chicken, carrots, avocado, celery, and lemon juice. Toss with mayonnaise to moisten. Season with salt and pepper. Stir in grapes and almonds. (If making ahead, add almonds just before leaving.)

2. Tear romaine lettuce into a medium bowl with a lid. Mound chicken mixture on top and sprinkle with chives. Keep chilled until ready to serve.

PER SERVING: 270 cal, 49% fat cal, 15g fat, 2g sat fat, 39mg chol, 19g protein, 17g carb, 7g fiber, 109mg sodium

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