When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery to give it that signature crunch.
—SARAH SMILEY BANGOR, ME
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
1/2 cup reduced-fat mayonnaise
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 teaspoon spicy brown mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups cubed cooked chicken
1 cup seedless red grapes, halved
1 cup thinly sliced celery
1 cup pecan halves, toasted
Lettuce leaves
In a large bowl, mix the first eight ingredients until blended. Add chicken, grapes, celery and pecans; toss to coat. Serve on lettuce.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Per 1 cup: 340 cal., 24g fat (3g sat. fat), 69mg chol., 311mg sod., 10g carb. (7g sugars, 2g fiber), 22g pro.
Diabetic Exchanges: 3 lean meat, 3 fat, 1/2 starch.