Delicious as a light summer salad entrée, or as a dollop on top of a cracker. if a summer entrée, put out wine and cheese tray, and/or appetizers prior to the meal.
1. Combine the chicken, apple, celery, and onions in a medium bowl.
2. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, cranberries, salt and pepper.
3. Add the mayonnaise mixture to the chicken mixture and stir to combine.
4. Refrigerate for at least 1 hour.
5. Just before serving, lightly dress the arugula with olive oil and toss with salt and pepper.
6. Server the chick salad (1/2 cup spoonful) on a bed of arugula and top with the hopped cashews.
Yield: 3 cups (6 1/2 cup servings)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 351 | ||
Calories from Fat: 225 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 9.5g | ||
Polyunsanturated Fat 8.5g | ||
Cholesterol 63.8mg | 20 % | |
Sodium 372.7mg | 13 % | |
Potassium 289.7mg | 8 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 15.5g | ||
Protein 15.9g | 23 % | |
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: 351
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