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Chicken Salad

 

Chicken salad

The sodium content of this recipe is based on using leaf lettuces which are very low in sodium. If you decide to substitute a cup of fresh spinach as a salad ingredient, a tasty alternative, the total milligrams of sodium per serving is 179. A salad is a fine way to use up the leftover pineapple chunks from other recipes such as Sweet and Sour Meat Patties.

2 servings; 167 mg. sodium per serving

4 cups various lettuces, washed and dried
1/4 cup finely chopped (1/4 inch) red onion
1/4 cup finely chopped (1/4 inch) green bell pepper
2 Tablespoons halved pineapple chunks (from pineapple canned with juice)
5 ounces cooked chicken breast
1/4 cup slivered no salt added almonds, toasted

Salad Dressing

1/4 cup plain fat free yogurt
2 Tablespoons lower sodium mayonnaise
3 Tablespoons apple juice
1/4 teaspoon black pepper

Prep. Instructions

1. Tear lettuce into bite size pieces. Place in a large bowl.
2. Have all other ingredients on hand.

Cooking Instructions

1. Wash and dry the lettuces. Place in a large bowl.

2. Add the onion, green bell pepper, and pineapple. Toss to combine.

3. Add chicken and salad dressing. Toss to combine.

4. Divide salad evenly on two plates. Sprinkle each salad with half the toasted almonds. Serve.

 

judy@low-salt-recipes.com - Copyright © 2015 Judy Reynolds