Sonoma Chicken Salad
Carrot Sticks
Ingredients
- ¼ cup chopped pecans
- 2 cups shredded rotisserie chicken
- ¾ cup seedless red grapes, halved
- 1 stalk celery, thinly sliced
- ⅓ cup mayonnaise
- 2 tsp honey
- 1½ tsp apple cider vinegar
- ¼ tsp pepper
- 4 green leaf lettuce leaves (optional)
Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine nuts, chicken, grapes, and celery.
- Combine mayonnaise, honey, vinegar, and pepper; drizzle over chicken mixture, and stir well.
- Mound chicken salad mixture onto lettuce leaves, if desired.
Side Dish Ingredients
- 4 carrots
Side Dish Instructions
- Cut carrots into ½-inch-thick sticks.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
301
|
25
|
326
|
| Fat (g) | 22 | 0 | 22 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 21 | 1 | 22 |
| Carb (g) | 10 | 6 | 16 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 406 | 42 | 448 |
Low Carb Lunch Meal Plan
This recipe selected from the eMeals Low Carb Lunch Meal Plan.
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