Low-Fat Sonoma Chicken Salad
Salads
Amount to eat (216 grams)
Time to prepare: 10 mins to prep
Time to cook: 15 mins to cook
Amount to eat (216 grams)

Sugars

Sugar: 0.7g
Sucrose: 0.6g
Glucose: 19.7g
Fructose: 1.3g
Lactose: 0g
Maltose: 0g
Galactose: 0.1g
Starch: 1.4g

Fats

Saturated: 2.9g
Monounsaturated:3.9g
Polyunsaturated: 7.2g
Trans: 0g

Fatty Acids

Total Omega 3: 0.7g
Total Omega 6: 5.9g
ALA: 0.7g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 2.7g 11%
Net Carbs: 28
Sodium: 526.1mg 22%
Potassium: 833
Cholesterol: 172.8

Nutritional Values (g)


Calories: 491 Fat: 17g
Protein: 52g Carbs: 31g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Light mayonnaise (Salad dressing, light)
3/4 cup / 180 grams
Vinegar (Cider)
4 tsp / 20 grams
Honey (NAN)
1 tsp / 7.1 grams
Poppy seed (Spices)
2 tsp / 5.6 grams
Garlic powder (Spices)
1/2 tsp / 1.6 grams
Onion powder (Spices)
1/2 tsp / 1.2 grams
Salt (Table)
1 dash / 0.40 grams
Pepper (Spices, black)
1 dash / 0.10 grams
Chicken breast (Broilers or fryers, meat only, raw)
32 oz / 907 grams
Stevia Sweetener (Tesco)
2 tsp / 2 grams
Craisins (Ocean Spray)
4 oz / 113 grams
Celery (Raw)
1 1/2 stalk, medium (7-1/2″ – 8″ long) / 60 grams

Instructions

Step 1
In a bowl combine mayonnaise, vinegar, honey, poppy seeds, garlic powder, onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Step 2
Fill a large pot 2/3 of the way with water; bring to a boil. Add chicken breasts; boil for 15 or until fully cooked. Remove cooked chicken breasts from pot, cool at room temperature for 10 minutes, then cover and refrigerate.
Step 3
When the chicken is cooled, dice into bite-size pieces or shred and transfer to a large bowl. Stir in Craisins, celery, and dressing. Serve and enjoy!