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.
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.
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.
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