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The Healthy Living Magazine

Roasted Lemon-Chicken Salad

Per Serving

Roasted Lemon-Chicken Salad

Makes: 6 servings
Serving Size: 1 cup chicken salad, 1 cup greens
Calories 260
Fat 15 g
Saturated Fat 2.8 g
Trans Fat 0 g
Carbohydrate 7 g
Fiber 2 g
Sugars 3 g
Cholesterol 65 mg
Sodium 210 mg
Potassium 480 mg
Protein 24 g
Phosphorus 190 mg
Choices: Nonstarchy Vegetable 1, Lean Protein 3, Fat 2
  • Makes: 6 servings
  • Serving Size: 1 cup chicken salad, 1 cup greens
  • Preparation Time: 20 minutes


1 lb. cooked chicken* (3 2/3 cups), shredded or cubed
2 celery stalks, diced (3/4 cup)
1 small red bell pepper, cored, seeded, and diced (1 cup)
1 small shallot, minced (1/4 cup)
1/4 cup finely minced fresh parsley
3 Tbsp. olive oil
1 1/2 Tbsp. white balsamic vinegar
1 tsp. coarse Dijon mustard
1/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. finely chopped walnuts
6 cups salad greens


  1. In a large bowl, combine the cooked chicken with the celery, red pepper, shallot, and parsley.
  2. In a separate bowl, whisk together the olive oil, vinegar, mustard, salt, and black pepper. Add the dressing to the chicken and vegetables and toss well. Fold in the walnuts. Serve the chicken salad over the salad greens.

*From Roasted Lemon-Garlic Chicken recipe


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