Crunchy Chicken Salad
Serves: 4
Servings: 143 calories, 5g fat (1g saturated fat) ,8g carbs, 18g protein, 4g fiber, 105mg sodium
NOTE: This recipe is NOT OK for those on the LMD (Low Microbial Diet).
Ingredients:
1 red bell pepper, cored and seeded, cut into quarters 1 Tbsp freshly squeezed lime juice
8 oz cooked chicken breast or turkey breast, cubed ½ tsp crushed dried tarragon or
2 cups (1 med) cubed jicama dried thyme leaves
2 Tbsp light mayonnaise Salt & pepper, to taste
4 cups salad greens (optional)
Cooking Instructions:
1. Preheat broiler. Line baking sheet with foil. Place bell pepper on foil, skin side up. Broil 6-8 inches away from heat source until skin is blackened, about 12 minutes. Let cool slightly and remove skin. Chop coarsely.
2. In large bowl, toss together pepper, chicken and jicama.
In a small bowl, stir mayonnaise, lime juice, tarragon, salt and pepper together until blended. Pour over chicken mixture and toss to coat.
3. Cover and refrigerate at least 2 hours before serving.
4. Serve chicken salad over bed of salad greens, if desired.
Recipe from: American Institute for Cancer Research Newsletter, Summer 2005
Trial Administration