Post by JJ Judkins on Jul 30, 2010 12:19:34 GMT -6
* Exported from MasterCook *
Chicken Salad With Cherries And Berries (265/16)
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Salad Entree
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/4 cup fresh blackberries
1/4 cup fresh tart cherries -- pitted and sliced in half
12 ounces cooked skinless boneless chicken breast halves -- cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10 g fat, 2 g sat fat, 72 mg chol, 28 g protein, 16 g carb, 2 g fiber, 102 mg sodium
Source:
"Karin Lazarus, Delicious Living Magazine, 2010-07"
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Per Serving (excluding unknown items): 123 Calories; 7g Fat (48.7% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 46mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Serves 4 / Ingredient tip: Look for berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness. Time saver: Purchase a rotisserie chicken, discard the skin, and cut the meat into bite-sized pieces. Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
Chicken Salad With Cherries And Berries (265/16)
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Salad Entree
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
2 tablespoons minced scallion
1/4 cup fresh raspberries
1/4 cup fresh blueberries
1/4 cup fresh blackberries
1/4 cup fresh tart cherries -- pitted and sliced in half
12 ounces cooked skinless boneless chicken breast halves -- cut into 1-inch pieces
8 cups mixed salad greens
1. In a large bowl, whisk together oil, honey, vinegar, Dijon mustard, and salt and pepper to taste. Add minced scallion. Carefully stir in berries and cherries. Add diced chicken and gently toss so as not to crush the berries.
2. Arrange greens on serving plates, top with chicken mixture, and serve immediately.
PER SERVING: 265 cal, 34% fat cal, 10 g fat, 2 g sat fat, 72 mg chol, 28 g protein, 16 g carb, 2 g fiber, 102 mg sodium
Source:
"Karin Lazarus, Delicious Living Magazine, 2010-07"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 123 Calories; 7g Fat (48.7% calories from fat); 2g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 46mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : Serves 4 / Ingredient tip: Look for berries that are firm and plump; a frosty look on blueberries indicates freshness and ripeness. Time saver: Purchase a rotisserie chicken, discard the skin, and cut the meat into bite-sized pieces. Serving tips: Salad can be served with the chicken hot or at room temperature. Serve with split, warm whole-wheat rolls topped with a few thin slices of Brie cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0