Cherry-Chicken Salad
Per ServingCherry-Chicken Salad |
||
|---|---|---|
| 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.
