Chicken Salad

22 Sep Chicken Salad

Chicken Salad
Serves 4
A nutritious chicken salad
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Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
454 calories
8 g
90 g
34 g
28 g
6 g
182 g
479 g
7 g
0 g
27 g
Nutrition Facts
Serving Size
182g
Servings
4
Amount Per Serving
Calories 454
Calories from Fat 301
% Daily Value *
Total Fat 34g
52%
Saturated Fat 6g
29%
Trans Fat 0g
Polyunsaturated Fat 19g
Monounsaturated Fat 8g
Cholesterol 90mg
30%
Sodium 479mg
20%
Total Carbohydrates 8g
3%
Dietary Fiber 1g
3%
Sugars 7g
Protein 28g
Vitamin A
2%
Vitamin C
4%
Calcium
3%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 boneless, skinless chicken breast
  2. 1 c. seedless red grapes (cut in half)
  3. 1/4 c. finely chopped red onion
  4. 1/4 c. chopped celery
  5. 3/4 c. Duke’s mayonnaise
  6. 1/8 tsp. black pepper (add more if desired)
  7. 1/4 tsp. salt (to reduce sodium, omit salt)
Instructions
  1. Place chicken in a pot; add water. (Water should cover the chicken.)
  2. Boil the chicken in the water on medium heat for 25 minutes. Allow to cool.
  3. Break chicken in pieces.
  4. In a large bowl, stir chicken, grapes, onions, celery and mayo until well mixed.
  5. Add black pepper to taste.
Notes
  1. Store chicken salad in refrigerator.
  2. Limit salt to 1/4 tsp.
  3. To reduce sodium, omit the salt.
  4. Potassium: 444
  5. Phosphorus: 260
beta
calories
454
fat
34g
protein
28g
carbs
8g
more
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