Cancer Institute A national cancer institute
designated cancer center

Crunchy Chicken Salad

Serves 4. Each serving contains 143 calories, 5g fat (1g saturated fat), 8g carbs, 18g protein, 4g fiber, 105mg sodium.

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                    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

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