Print
Email
Add a photoServings: 8
Ingredients
- 4 c. diced cooked chicken
- 1 c. minced celery
- 1/2 c. mayonnaise
- 1/2 c. lowfat sour cream
- 2 c. seedless white grapes
- 1/2 tsp salt
- 1/2 tsp freshly-grnd pepper
- 1/2 c. salted toasted pecans minced
- 3/4 c. extra virgin olive oil
- 1/4 c. red wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp freshly-grnd black pepper
- 1/2 tsp paprika
- 1/4 tsp dry mustard
- 1/2 c. whole cranberry sauce
Directions
- For the Salad: Mix well and chill.
- For the Cranberry Vinaigrette: Blend in blender till smooth. Chill. At serving time, pour over chicken salad.
- This recipe yields 8 to 10 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 8 servings | |
| Calories 564 | |
| Calories from Fat 439 | 78% |
| Total Fat 49.55g | 62% |
| Saturated Fat 9.78g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 68mg | 23% |
| Sodium 594mg | 25% |
| Potassium 299mg | 9% |
| Total Carbs 15.21g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 13.61g | 9% |
| Protein 15.99g | 26% |
