Friday, September 4, 2009

Hawaiian Chicken Salad

A good way to use up leftover chicken or turkey

Hawaiian Chicken Salad

2 cups chicken or turkey, cooked and cubed
2 cups brown rice, cooked and cold
1 cup celery, diced
1 (8 ounce) can sliced water chestnuts, drained
2 (8 ounce) cans pineapple tidbits in juice, drained
1/3 cup light mayonnaise
2 tablespoons fat-free milk
1 tablespoon lemon juice
1/2 teaspoon salt (optional)
1/2 teaspoon curry powder
1/4 teaspoon ground black pepper

In a large bowl, mix chicken or turkey, rice, celery, water chestnuts, and pineapple.

In a smaller bowl, mix mayonnaise, milk, lemon juice, salt, curry powder and pepper for the dressing.

Toss dressing with the chicken mixture. Serves: 4.

Nutritional Information
Serving Size: 1 1/2 cups
Carb Servings:
Exchanges: 1 1/2 starch, 1/2 fruit, 3 lean meat
Nutrient Analysis: calories 294, total fat 9g, saturated fat 1g, cholesterol 59mg, sodium 209mg, total carbohydrate 28g, dietary fiber 2g, sugars 4g, protein 25g

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