This recipe has my favorite ingredients all rolled into one. Chicken, love it. Tomatoes, love them. Lemon juice and Mayo, Mmmm. Try this unique tuna and chicken salad today.
To prepare salad, generously season chicken on both sides with salt and pepper. Place in single layer, meaty side up, in 12-inch saute pan. Add broth and bring to boil. Simmer, covered, until chicken is just cooked through, 16 to 18 minutes. Remove from heat.
When chicken is cool enough to handle, remove skin and bones. Trim gristle and fat. Cut chicken into 1-inch dice or smaller for sandwich filling.
Strain broth into 2-quart bowl. Put chicken in broth. Refrigerate at least 3 hours or overnight.
To prepare dressing, combine parsley, tuna, mayonnaise, lemon juice, water and anchovy paste in blender. Mix until very smooth and flowing. Stir in capers and chives. Adjust seasonings to taste.
Drain chicken, reserving broth for another purpose, and pat lightly with paper towels.
Combine chicken, celery and tomato in 2-quart bowl. Gently toss until well mixed. Toss salad with dressing. Season to taste with salt and lemon juice. Keep salad chilled until serving time.
Before serving, drain off any liquid that accumulates in bottom of bowl. Stir well. Adjust seasonings to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 42 | ||
Calories from Fat: 9 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 13mg | 4 % | |
Sodium 165.5mg | 6 % | |
Potassium 101.8mg | 3 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 7.2g | 10 % | |
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: 42
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