Walnuts and basil flavor this simple chicken salad. It's a flavorful salad that is easy to put together. The only cooking is to toast the walnuts to enhance their flavor. So it's perfect for a hot summer night.
With using store-bought chicken, this dinner can be ready in less than 10 minutes.
HELPFUL HINTS
* Any type of cooked chicken can be used, such as chicken strips or rotisserie chicken.
* Almonds or pecans can be used instead of walnuts.
SHOPPING LIST
* To buy: 1 package walnuts, 1 jar reduced-fat mayonnaise, 1 can reduced-sodium canned diced tomatoes, 1 package cooked boneless, skinless, chicken breast strips or rotisserie chicken breast, 1 bunch celery, 1 bunch basil, 2 whole-wheat rolls.
* Staples: salt and black peppercorns.
Walnut Chicken Salad
1/4 cup broken walnuts
1/4 cup reduced-fat mayonnaise
1 cup reduced-sodium canned diced tomato, drained
10 ounces cooked boneless, skinless, chicken breast
4 cups washed, ready-to-eat salad greens, torn into 2- to 3-inch pieces
1/2 cup sliced celery
1/4 cup fresh basil torn into bite-size pieces
Salt and freshly ground black pepper
2 whole-wheat rolls
Place walnuts on a foil-lined baking sheet in a toaster oven or under a broiler, and heat 1 to 2 minutes. Watch to see they don't burn. Mix mayonnaise and tomatoes in a medium-size bowl. Cut chicken into 1/2- to 1-inch cubes. Add to a bowl. Add walnuts, celery, basil and salt and pepper to taste. Toss well. Divide lettuce leaves between two plates. Spoon chicken salad over leaves. Serve with the rolls.
Yields 2 servings.
Per serving: 579 calories (41% from fat), 26.3 grams fat (3.4 grams saturated,6.3 grams monounsaturated), 126 milligrams cholesterol, 48.7 grams protein, 35.6 grams carbohydrates, 9.6 grams fiber, 463 milligrams sodium.
— Linda Gassenheimer
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, "The 12-Week Diabetes Cookbook." Listen to her on www.WDNA.org and all major podcast sites. Email her at LindaDinnerInMinutes.com.
July 22, 2020 at 08:05AM
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This flavorful salad is perfect for a hot summer night - Chattanooga Times Free Press
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