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Created by:
Stefanie
Chicken Salad Recipe
Course
Salad
Cuisine
American
Prep Time
30
minutes
minutes
8
people
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8
people
Ingredients
▢
2
large oranges
peeled and sliced into wheels
▢
1
t.
orange zest
▢
4
C.
chicken breast
cooked and diced
▢
¾
C.
sliced celery
▢
⅓
C.
chopped green onion
or chives
▢
⅓
C.
chopped bell pepper
(yellow or orange bell pepper look especially pretty)
▢
½
C.
sour cream
▢
½
C.
mayonnaise
▢
1
T.
lemon juice
▢
1
T.
granulated sugar
▢
½
C.
slivered almonds
the almonds make the salad, don’t skip ’em…unless you’re allergic
▢
salt and pepper
▢
Lettuce leaves
Instructions
Mix together chicken, celery, onion/chives, & green pepper.
In a separate bowl, combine sour cream, mayonnaise, lemon juice, sugar, grated peel, and salt and pepper to taste; blend well.
Stir into chicken mixture, cover, and chill for 2-3 hours.
Spread almonds on baking sheet and toast in a 350 degree oven until golden (approx. 8 minutes).
Arrange lettuce leaves on serving platter. Mound chicken salad on greens. Place orange slices around the outside and sprinkle with almonds.
Nutrition
Calories:
273
kcal
|
Carbohydrates:
8
g
|
Protein:
18
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
61
mg
|
Sodium:
196
mg
|
Potassium:
457
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
303
IU
|
Vitamin C:
26
mg
|
Calcium:
60
mg
|
Iron:
1
mg
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