Chicken & Celery Salad

CHICKEN & CELERY SALAD
A ready-to-eat deli or supermarket roast chicken is a fine idea for a delicious, low-cost and energy-conserving meal. Serve it as is with a tossed green salad and French bread, or use as an ingredient in a main dish, such as this entree salad by Georgeanne Brennan.

INGREDIENTS:

4 celery ribs, minced

2 cups chopped roast chicken meat, chilled

2 tablespoons light sour cream

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 1/2 tablespoons white wine vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

4 tablespoons chopped almonds or walnuts, toasted, if desired

1 tablespoon minced dried tomatoes

2 cups baby spinach leaves, or mixed garden salad greens

INSTRUCTIONS:

Combine the minced celery, chopped chicken meat, sour cream, mayonnaise, Dijon mustard, wine vinegar, the salt, pepper, chopped almonds or other nuts and the minced dried tomatoes in a large salad bowl.

Mix well with a wooden spoon.

Cover with plastic wrap and refrigerate for 15 minutes to 1 hour.

To serve, arrange the greens on salad plates and top with scoops of the chicken and celery salad.

Serves 3 or 4.

PER SERVING: 255 calories, 24 g protein, 5 g carbohydrate, 16 g fat (3 g saturated), 70 mg cholesterol, 447 mg sodium, 2 g fiber. .

Written by Carrie on April 24th, 2006 with no comments.
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