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    Go Red Week: Chicken salad

    1:13 PM, Feb 8, 2012   |    comments
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    LITTLE ROCK, Ark. (KTHV) -- Here is a simple yet delicious recipe for chicken salad.

    Jessica Neas, American Heart Association Intern will demonstrate how to make chicken salad with Ashley, Alyse and Tom. Neas is a college student and can demonstrate how easy it is to cook heart-healthy.

    Chicken Salad

    6 servings
    2 (12.5 oz) cans salt-free white meat chicken packed in water, drained
    1/2 cup celery, diced
    1/2 cup onion, diced (purple or white)
    1 (8 oz) can of water chestnuts, drained and chopped
    1/4 cup of unsalted, unoiled walnuts or pecans, chopped
    1 cup seedless grapes, halved, or ½ cup raisins or dried cranberries
    1. Toss all together with dressing.
    Dressing
    1/2 cup light mayonnaise
    1/2 cup fat free sour cream
    1 tablespoon Dijon mustard
    1 teaspoon curry powder
    1/2 teaspoon pepper
    1. Combine all in small bowl, mix well.
    Serving suggestion: scoop the seeds out of a tomato or bell pepper and serve a scoop of chicken salad inside or serve over a piece of whole wheat toast or a plate of mixed greens or baby spinach.
    Per serving:
    Calories 267
    Total Fat 10.5 g
    Saturated Fat 0.5 g
    Trans Fat 0.0 g
    Polyunsaturated Fat 6.5 g
    Monounsaturated Fat 2.5 g
    Cholesterol 63 mg
    Sodium 326 mg
    Carbohydrates 15 g
    Fiber 2 g
    Sugars 7 g
    Protein 28 g

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