Try this Feta Dill Chicken Salad recipe, or contribute your own.
Suggest a better descriptionIn a medium bowl, combine mayo, sour cream, garlic, dill, vinegar, salt and pepper.
Stir in chicken and feta to combine.
Let sit at least 1 hour before serving; stir in red pepper just before you serve the salad (unless you don't mind pink it turning pink!).
Serve as desired on bread, buns, wraps or lettuce leaves.
Salad can be made ahead, and will keep in the refrigerator for 2-3 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (894g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1701 | ||
Calories from Fat: 1039 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 115.5g | 154 % | |
Saturated Fat 37g | 185 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 11.8g | ||
Cholesterol 486.8mg | 150 % | |
Sodium 2195.7mg | 76 % | |
Potassium 1718.2mg | 45 % | |
Total Carbohydrate 24.4g | 7 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 22.5g | ||
Protein 133.6g | 191 % | |
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: 1701
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