AH-Chicken Salad with Grapes and Walnuts (all phases)

The recipe give you a range for the amount of mayonnaise to use. Start with 3 tbsps, but feel free to add up to an additional 2 tbsps if you like more sauce.

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Name: AH-Chicken Salad with Grapes and Walnuts (all phases)
Prep time: 30 min
Total time: 30 min
Yield: 2
Cuisine: healthy
Ingredients: 8 ozs cooked chicken thigh or leg skin discardedd, meat cut into strips or bite-size pieces; 1/2 cup cooked garbanzo beans drained and rinsed; 1 cup celery chopped (about 2 stalks); 1/2 - 1 cup carrots chredded (1 -2 medium carrots); 2 cups grapes halved (about 1 lb); 2 tbsps roasted walnuts (p. 319) chopped; 3 - 5 tbsps Basic Mayonnaise (p. 259) or substitute store-bought mayo (no sugar added); 2 tsps fresh lemon juice; 1/4 tsp salt; 2 - 3 cups romaine lettuces chopped; freshly ground black pepper

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INGREDIENTS

8 ozs cooked chicken thigh or leg ; skin discardedd, meat cut into strips or bite-size pieces
1/2 cup cooked garbanzo beans ; drained and rinsed
1 cup celery ; chopped (about 2 stalks)
1/2 - 1 cup carrots ; chredded (1 -2 medium carrots)
2 cups grapes ; halved (about 1 lb)
2 tbsps roasted walnuts (p. 319) ; chopped
3 - 5 tbsps Basic Mayonnaise (p. 259) ; or substitute store-bought mayo (no sugar added)
2 tsps fresh lemon juice
1/4 tsp salt
2 - 3 cups romaine lettuces ; chopped
freshly ground black pepper

Servings

INSTRUCTIONS

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.

Variations:

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.

NOTES

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AH-Chicken Salad with Grapes and Walnuts (all phases)

8 ozs cooked chicken thigh or leg skin discardedd, meat cut into strips or bite-size pieces
1/2 cup cooked garbanzo beans drained and rinsed
1 cup celery chopped (about 2 stalks)
1/2 - 1  cup carrots chredded (1 -2 medium carrots)
2 cups grapes halved (about 1 lb)
2 tbsps roasted walnuts (p. 319) chopped
3 - 5 tbsps Basic Mayonnaise (p. 259) or substitute store-bought mayo (no sugar added)
2 tsps fresh lemon juice 
1/4  tsp salt 
2 - 3 cups romaine lettuces chopped
  freshly ground black pepper

Variations:
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.

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Nutrition

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Serving Size: 1 Serving (341g)
Recipe Makes: 2 Servings

Calories: 197
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.

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Calories per serving: 197

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