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Garden Chicken Salad

fast.cook's picture
  Cooked cubed chicken 1 1⁄2 Cup (24 tbs)
  Sugar snap peas 1 Cup (16 tbs), trimmed (Fresh)
  Grape tomatoes 1 Cup (16 tbs), halved
  Yellow bell pepper To Taste, seeded and diced
  Chopped fresh chives 1⁄4 Cup (4 tbs)
  White wine vinegar 3 Tablespoon
  Extra virgin olive oil 3 Teaspoon
  Salt 1⁄4 Teaspoon
  Canned whole beets 15 Ounce, drained and quartered (1 Can)
  Crumbled reduced fat goat cheese 2 Tablespoon

1 Combine the chicken, sugar-snap peas, tomatoes, bell pepper, chives, 2 tablespoons of the vinegar, 2 teaspoons of the oil, and the salt in a large bowl.
2 Toss the beets with the remaining 1 tablespoon vinegar and 1 teaspoon oil in a medium bowl.
3 Arrange the chicken mixture on a large platter; surround with the beets and sprinkle with the cheese.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1474 Calories from Fat 252

% Daily Value*

Total Fat 28 g42.5%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 256.4 mg85.5%

Sodium 1482.7 mg61.8%

Total Carbohydrates 184 g61.2%

Dietary Fiber 44.7 g178.8%

Sugars 85.5 g

Protein 104 g207.9%

Vitamin A 88.6% Vitamin C 217.1%

Calcium 20.8% Iron 56.7%

*Based on a 2000 Calorie diet


Garden Chicken Salad Recipe