Cherry-Chicken Salad
Per ServingCherry-Chicken Salad |
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Makes: 4 servings | ||
Serving Size: 1 cup | ||
Calories | 280 | |
Fat | 15 | g |
Saturated Fat | 2.1 | g |
Trans Fat | 0 | g |
Carbohydrate | 22 | g |
Fiber | 3 | g |
Sugars | 12 | g |
Cholesterol | 40 | mg |
Sodium | 570 | mg |
Potassium | 590 | mg |
Protein | 17 | g |
Phosphorus | 205 | mg |
Choices: Fruit 1, Nonstarchy Vegetable 1, Lean Protein 2, Fat 2 |
- Makes: 4 servings
- Serving Size: 1 cup
- Preparation Time: 20 minutes
Ingredients
Salad | ||
10 | oz. | lower-sodium deli chicken breast, cut into 1/2-inch cubes |
1 | large | carrot, peeled and diced |
3 | scallions, thinly sliced | |
1/2 | cup | diced zucchini, unpeeled |
1 | med. | yellow bell pepper, cored, seeded, and diced |
1/2 | cup | dried unsweetened cherries |
4 | cups | mixed greens |
Dressing | ||
2 | Tbsp. | fresh lemon juice |
2 | tsp. | honey |
1 | tsp. | Dijon mustard |
1/4 | cup | olive oil |
1/8 | tsp. | sea salt |
1/4 | tsp. | freshly ground black pepper |
Directions
- Combine all the ingredients for the salad, except the mixed greens.
- For the dressing, in a small bowl or measuring cup, whisk together the lemon juice, honey, and mustard. Add the oil in a thin stream, whisking to emulsify. Whisk in the salt and black pepper. Add the dressing to the vegetable mixture and mix well. Serve over the greens.