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This chicken salad takes only 15 minutes to prepare and is served in cute lettuce cups to make summer fruits and vegetables fun to eat.
Serving Size: 2 cups
Servings: 6
Ingredients
1 10-oz can all white meat chicken
½ cup strawberries, diced
½ cup fresh spinach, chopped
¼ cup green onions, thinly sliced
¼ cup fat-free sour cream
4 teaspoons yellow mustard
2 teaspoons dry oregano leaves OR dry dill weed
¼ teaspoon ground black pepper
12 small Romaine lettuce leaves or
Bibb lettuce leaves
Directions
Drain canned chicken.
In a medium bowl, combine chicken, strawberries, spinach, and green onions.
In a small bowl, mix together the sour cream, yellow mustard, oregano or dill, and black pepper.
Gently fold the dressing into the chicken mixture.
Measure ¼ cup of chicken salad into each lettuce leaf.
Options
Consider adding blueberries, diced peaches, or halved grapes for a fruitier chicken salad.
Instead of serving in lettuce cups, serve over 1½ cups of leafy greens like torn or chopped Romaine lettuce and/or spinach to make it a salad.
Nutritional Information
Calories: 58; Total Fat: 2g; Saturated Fat: 0g; Sodium: 121mg; Potassium: 145 mg; Total Carb: 4g; Dietary Fiber: 1 g; Sugars: 1g; Protein: 7g; Vitamin A: 1368 IU; Vitamin C: 10mg; Vitamin D: 0 IU; Calcium: 35mg; Iron: 1 mg
Ines Beltran
Family & Consumer Sciences Agent UGA Gwinnett Extension Office