Serve this dressed-up chicken salad over greens or scoop it between slices of fresh bread for a tasty sandwich.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.

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  • Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.

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  • To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.

Food exchanges:

2 vegetable, 3 meat, 1 fat.

Nutrition Facts

193 calories; 6 g total fat; 2 g saturated fat; 514 mg sodium. 11 g carbohydrates; 6 g fiber; 23 g protein; 381 RE vitamin a; 14 mg vitamin c;

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