Quick and Colorful Chicken Salad By: Erin B.
This has always been my favorite "play-date" recipe. I'd bring some along for the moms to enjoy while the kids played (of course made with low fat versions of the ingredients). When our fourth child, Dean, was diagnosed with cystic fibrosis at birth, we knew we only had a few short months before our cooking style needed to be modified to meet his nutritional needs. Our oldest started asking for this chicken salad for her school lunch and I thought our little Dean, now 17 months, might like it too. I used full fat mayo and sour cream to increase the fat, added Greek yogurt to increase the protein and a bit more salt for his portion. He loved it. Now, we can easily make one dish and just mix his separately and we can all enjoy the same lunch!
- 2 can(s) premium chunk chicken breast
- 1/4 c mayonnaise
- 1/4 c sour cream
- 1/4 c Greek yogurt
- 1/4 c sliced grapes
- 1/4 c chopped apples
- 1/4 c chopped red or orange bell pepper
- 1/8 c dried cranberries (or raisins)
- 1 Tbsp lemon pepper
- 1 Tbsp salt
- Add All Ingredients
Drain chicken and shred with a fork.
Slice grapes and combine with chicken.
Chop apples and bell pepper and add to mixture.
Mix mayonnaise, sour cream and Greek yogurt into chicken mix.
Add cranberries and mix.
Add lemon pepper and salt and mix.
- Servings: 6
Amount per serving:
- Calories: 200
- Fat: 12 g
- Sodium: 1850 mg
- Protein: 18 g
- Calcium: 18 mg
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