Chicken Salad Veronique
Try this tasty anti-inflammatory recipe that’s packed with flavor.
10 min
About 10 minutes to prep and cook
220 cal
220 calories per serving
Serves 7
Serves about 7 people
Overview
This healthy, anti-inflammatory chicken salad recipe is big in flavor and low in salt and unhealthy fats. To make this recipe you will need a colander and a knife and cutting board for chopping chicken and produce. Or save some work and buy pre-cooked and chopped chicken breast and prechopped veggies.
Ingredients
½ cup vegan mayonnaise
2 Tbsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
1 pound cooked chicken breast, diced small
1 cup red seedless grapes, quartered
⅓ cup pecan or walnut pieces
½ cup celery, finely diced
⅓ cup onion, finely diced
⅓ cup cooked egg white, diced small
1 Tbsp. fresh chopped parsley (or 1 tsp. dry)
Calories: (220 ); Fat: (2g); Carbohydrates: (7g); Sodium: (500mg); Sugar: (4g); Fiber: (2g); Cholesterol: (4mg); Protein: (14g)
Directions
Step One
In a large bowl, mix vegan mayonnaise, Dijon mustard, salt and pepper.
Step Two
Add remainder of ingredients and lightly toss.
Step Three
Serve immediately or cover, date and refrigerate.
Chef's Notes:
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
- Make this spicier by adding diced jalapeno peppers.
*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.
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