Chicken and Fruit Salad |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 (1-1/2 cup) | 25 minutes | 310 | 80 | 9g | 560mg | 33g | 25g | 60mg | |
| INGREDIENTS: | ||
| SALAD: 2 cups cubed cooked chicken | 1-1/2 cups seedless red or green grapes, halved | 1/2 cup chopped celery |
| 1/4 cup slivered almonds, toasted | 1 (11-oz) can mandarin orange segments, drained | 1 (8-oz) can pineapple tidbits in unsweetened juice, drained |
| 4 cups torn mixed salad greens | DRESSING: 1/2 cup fat-free salad dressing | 1/4 cup frozen light whipped topping, thawed |
| 1/2 teaspoon salt | ||
| 1 | In medium bowl, combine all salad ingredients except salad greens; mix well. |
| 2 | In small bowl, combine all dressing ingredients; blend well. Pour dressing over chicken mixture; stir gently to combine. |
| 3 | To serve, arrange salad greens on individual plates; spoon chicken mixture over greens. |