Chicken Salad With Fruit and Toasted Pecans
30 mins (prep 30)
14 ingredients
4 servings
This recipe is from Raising the Salad Bar, a book I recieved with the Cook Book Swap.For a luncheon or a buffet serve salad in "cups"of Boston lettuce leaves.

Categories:  salad , greens , fruit , seasonal , chicken-breast , 3-steps-or-less , poultry , north-american , spring , time-to-make , holiday , chicken , <-30-mins , easy , salad-dressings , meat , summer , vegetable ,
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Serving Size (38.01 g)
Servings 4
Amount per Serving
Calories 187.9 Calories from Fat 155.52
% Daily Value *
Total Fat 17.28g 106.35%
Saturated Fat 2.4g 47.9%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 421.04mg 70.17%
Total Carbohydrate 7.89g 10.52%
Dietary Fiber 2.7 g 43.25%
Sugars 3.74 g %
Protein 2.65g 21.16%
Vitamin A 143.39IU% Vitamin C 9.3mg%
Calcium 139.26mg% Iron 2.05mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked diced chicken, ripe pear, firm, red seedless grapes, toasted pecans, apple cider vinegar, fresh orange juice