Healthy Recipes: Herbed Chicken Salad

Herbed Chicken Salad

You can use leftover grilled or roasted chicken, or try crab or shrimp instead. If you use jarred roasted peppers, blot them with a paper towel before chopping.


Total time to prepare: 15 minutes

¼ cup flat-leaf parsley leaves
¼ cup basil leaves
½ cup fresh dill sprigs
2 oil-packed anchovies, drained
1 small garlic clove
1⁄3 cup mayonnaise
1⁄3 cup low-fat sour cream
2 Tbs. lemon juice
Freshly ground black pepper
1 lb. cooked chicken, shredded
2 jarred roasted red peppers, well-drained and chopped
3 inner celery ribs with leaves, thinly sliced
8 cups mixed salad greens
½ lb. tomatoes, chopped

• Make the herbed mayonnaise: In a food processor, pulse the herbs, anchovies, and garlic until coarsely chopped. Add the mayonnaise, sour cream, and lemon juice and process until smooth. Season to taste with the pepper.
• In a large bowl, toss the herbed mayonnaise with the chicken, peppers, and celery. Serve on the salad greens and garnish with the tomatoes.

Serves 4.

Nutrition Information:
Per Serving—
Calories: 380
Total Fat: 21 g
Saturated Fat: 3.5 g
Protein: 36 g
Carbohydrates: 11 g
Fiber: 4 g
Cholesterol: 110 mg
Sodium: 420 mg

Herbed Chicken Salad

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