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Garden Chicken Salad

Serves: 6
Total Calories: 241

Ingredients

SALAD
2 cups (cut) frozen broccoli (from 1-lb. pkg.)
4 cups cubed cooked chicken
1/3 cup chopped red or green bell peppers
3 tablespoons sliced ripe olives
2 tablespoons finely chopped red onions
1 large orange, peeled, chopped

DRESSING
3 tablespoons purchased mango chutney
2/3 cup reduced-calorie mayonnaise or regular mayonnaise
1 tablespoon dry sherry, if desired
2 1/2 teaspoons garlic-flavored wine vinegar or red wine vinegar
1/4 cup sesame seeds, toasted*
1/8 teaspoon pepper

lettuce leaves

Directions:

Cook broccoli as directed on package until crisp-tender. Drain cool. In large bowl, combine cooked broccoli and remaining salad ingredients blend well.

Place chutney in small bowl. Remove any large pieces and finely chop return to bowl. Stir in remaining dressing ingredients blend well. Pour dressing over salad toss gently. Serve on lettuce leaves or in lettuce-lined bowl. Store in refrigerator.

*TIP: To toast sesame seed, spread in baking pan bake at 350°F. for 6 to 8 minutes or until golden brown, stirring occasionally. Or spread in medium skillet stir over medium heat for 8 to 10 minutes or until golden brown.

Nutrition Per Serving (1 1/4 cup): Calories 340 Protein 30g Carbohydrate 14g Fat 18g Sodium 290mg

Nutritional Facts:

Serves: 6
Total Calories: 241
Calories from Fat: 184

This Garden Chicken Salad recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.


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