Chicken Zucchini Salad Recipe
Servings: 8
Ingredients
- 1 lb cooked chicken (3 c.), shredded
- 1 stalk minced celery 1/2 c.
- 1 1/4 c. zucchini minced (1) *1
- 1 1/4 c. kohlrabi bulb, trimmed minced *2
- 1/2 c. green onion sliced (4)
- 1/2 c. carrots minced (1 med.)
- 2 Tbsp. dry apricots snipped, optional Herbed Mustard Mayonnaise Salad Greens, torn Orange Slices
Directions
- *1 - Or possibly summer squash
- *2 - or possibly small fennel bulb, trimmed and minced
- Combine chicken, celery, zucchini, fennel, or possibly kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in Herbed Mustard Mayonnaise until proportionately coated. Cover and chill for 4 to 24 hrs.
- To Serve: Line six to eight plates with salad greens. Stir chicken mix; season to take with salt and pepper and place atop greens. Garnish with orange slices.
- Makes 6-8 (1 c. servings)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 76g | |
| Recipe makes 8 servings | |
| Calories 92 | |
| Calories from Fat 53 | 58% |
| Total Fat 5.88g | 7% |
| Saturated Fat 1.68g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 38mg | 2% |
| Potassium 178mg | 5% |
| Total Carbs 2.12g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.09g | 1% |
| Protein 7.63g | 12% |
