Healthy Light Chicken & Vegetable Salad Recipe - Easy & Delicious

Light Chicken Vegetable Salad

YIELD Makes 6 servings

INGREDIENTS

1‑1/4 pounds skinless chicken breasts, cooked and cut into 3/4-inch pieces 1/3 cup chopped zucchini 1/3 cup chopped carrot 2 tablespoons chopped onion 2 tablespoons chopped fresh parsley 1/3 cup fat-free mayonnaise 1/4 cup fat-free sour cream 1/4 teaspoon salt 1/8 teaspoon black pepper Kale or lettuce leaves (optional) 3 tomatoes, cut into wedges 1/4 cup sliced almonds, toasted

PREPARATION:

1. Combine chicken, zucchini, carrot, onion and parsley in large bowl.
2. Combine mayonnaise, sour cream, salt and pepper in small bowl. Add to chicken mixture; mix well. Cover and refrigerate at least 2 hours.
3. Line plates with kale leaves, if desired. Divide salad evenly among plates. Surround with tomato wedges; sprinkle with almonds. Garnish, if desired.

This recipe appears in: Chicken NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup salad with 1/2 tomato and 2 teaspoons almonds (without kale and garnish) Protein 24 g Fiber 2 g Carbohydrate 9 g Calories 178 Cholesterol 55 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 22 % Sodium 274 mg DIETARY EXCHANGE: Meat 3 Vegetable 1