In a medium bowl, combine the chicken, garbanzo beans, celery, carrots, grapes, walnuts, mayonnaise, lemon juice, and salt. Toss until thoroughly combined. Gently toss in the lettuce. Garnish with freshly ground black pepper.
Tip: Make sure the chicken is seasoned before you add it to the salad (which can be leftover chicken from dinner or store-bought rotisserie chicken). This salad is better made ahead to allow the flavors to fully develop for an hour or more before adding the lettuce. Add the romaine just before serving.
For a vegetarian version, substitute 4 ozs Pan-Fried Tempeh or Tofu Strips (p. 243), cut into bite size pieces, or Crumbled Tempeh (p. 244) for the chicken.
For Phase 2: Use quinoa instead of chickpeas.
For Phase 3: Use croutons in place of chickpeas.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (341g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 18 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 17.2mg||1 %|
|Potassium 495.4mg||13 %|
|Total Carbohydrate 42.4g||12 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 36.5g|
|Protein 6g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 197
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