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"For a bridal shower or summer buffet, this colorful crunchy chicken salad is a perfect choice," notes Pat Stevens, field editor from Granbury, Texas.
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 464 calories, 31 g fat (8 g saturated fat), 87 mg cholesterol, 497 mg sodium, 20 g carbohydrate, 3 g fiber, 28 g protein.
Originally published as Luncheon Chicken Salad in Taste of Home June/July 2007, p8
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
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