Garlic Chicken Salad
This salad goes well with warm, crusty multigrain rolls. For a grand finish to the meal, serve a dish of sliced fresh peaches drizzled with peach schnapps and a scoop of vanilla ice cream.
1 (3-1/2 pounds) Gold'n Plump® Deli Rotisserie Chicken, meat removed and coarsely chopped (about 2 cups)
2 cups small broccoli florets
1 can (15 ounces) chick peas, drained, rinsed
1/4 cup thinly sliced radishes
2 tablespoons finely chopped white onion
1/2 cup purchased Caesar salad dressing
4 cups mixed salad greens
Stir together all ingredients, except salad greens, in a medium bowl. Gently toss salad to coat ingredients with Caesar dressing.
Place one cup of salad greens on each serving plate. Top salad greens with about 1 1/2 cups of chicken salad mixture.
1 Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
- Serving Size
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Servings4
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- PER SERVING
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Calories410
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Calories from Fat53%
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Total Fat24g
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Saturated Fat5g
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Total Carbohydrate25g
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Protein24g
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Sugars6g
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Cholesterol75mg
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Dietary Fiber8g
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Sodium1,130mg
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- DAILY VALUE
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Vitamin A30%
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Vitamin C42%
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Calcium100%
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Iron3%
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- DIETARY EXCHANGES
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Starch/Bread2
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Fat3
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Vegetable1
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Med-Fat Meat2
- Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
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