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In salad bowl, combine chicken, grapes, red pepper, water chestnuts and green onion.
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In another bowl, mix together the mayonnaise, sour cream, mustard, orange juice and lemon pepper. Stir dressing into salad and refrigerate until cold. The flavours are enhanced if refrigerated for several hours or overnight.
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Serve on Boston lettuce leaves.
Recipes
Chicken Crunch Salad
Grapes, water chestnuts, and red pepper add lovely texture to this flavourful salad. It's a great protein-rich lunch to have on hand.
Ingredients
- Serves: 4
- Prep Time:
- 1 lb (0.5 kg) boneless, skinless chicken breasts, cooked, diced
- 1/2 cup (125 mL) green seedless grapes, halved
- 1 can water chestnuts, sliced and drained
- 1 red pepper, diced
- 1 green onion, minced
- 1/4 cup (60 mL) light mayonnaise
- 1/4 cup (60 mL) light sour cream
- 1 tbsp (15 mL) Dijon mustard
- 1 tbsp (15 mL) orange juice
- 1 tsp (5 mL) lemon pepper
- Boston lettuce
Instructions
Nutrition Info
- Per 280 g serving Amount
- Calories 250
- Protein 28 g
- Fat 9 g
- Saturated Fat 3 g
- Carbohydrate 16 g
- Fibre 2 g
- Sugar 7 g
- Cholesterol 75 mg
- Sodium 230 mg
- Per 280 g serving % Daily Value
- Potassium 17
- Calcium 4
- Iron 8
- Vitamin A 10
- Vitamin C 110
- Vitamin B6 47
- Vitamin B12 25
- Folate 11
- Magnesium 18
- Zinc 15
