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Ingredientes
- For the Chicken
- 2 – 3 cups of cubed chicken breast
- 15 oz. can chickpeas – drained and rinsed
- ½ tsp. salt
- ½ tsp. black pepper
- 2 stalks celery – diced
- ½ red onion – diced
- For the Chicken Dressing
- ½ - ¾ cup sour cream
- Juice of l lemon
- 2 tbs. fresh dill
- 2 tbs. balsamic vinegar
- For the Salad
- 1 head of romaine – ripped
- ½ red onion – diced
- 1 cucumber – sliced
- Radishes – sliced thin
- ¼ cup fresh Italian parsley – chopped
- 1 tomato – diced
- For the Salad Dressing
- ¼ cup olive oil
- 2 tbs. white vinegar
- 2 tbs. balsamic vinegar
- ¼ tsp. salt
- ¼ tsp. black pepper
Direcciones
- For the Chicken
- Combine all of the above in a bowl; toss and refrigerate.
- For the Chicken Dressing
- Combine the all of the ingredients for the dressing in a bowl and whisk. Pour over the chicken salad and refrigerate.
- For the Salad
- Place the greens around the perimeter of a shallow bowl. Place the chicken salad in the center. Pour the salad dressing on the salad greens.
- For the Salad Dressing
- Combine all of the above in a small bowl and stir.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 383g | |
| Recipe makes 6 servings | |
| Calories 529 | |
| Calories from Fat 269 | 51% |
| Total Fat 30.26g | 38% |
| Saturated Fat 8.85g | 35% |
| Trans Fat 0.19g | |
| Cholesterol 116mg | 39% |
| Sodium 656mg | 27% |
| Potassium 695mg | 20% |
| Total Carbs 24.78g | 7% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.79g | 4% |
| Protein 38.04g | 61% |
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