Toasted almonds, tangy pineapple, crunchy water chestnuts and sweet grapes are used to make a delicious chicken salad served on whole grain bread.
| Prep Time: | 10m |
| Ready in: | 10m |
| Yield: | 8 servings |
| Ingredients | |
| 4 cups cubed, cooked chicken 2 tablespoons fresh lemon juice 1 cup low-fat creamy salad dressing (e.g. Miracle Whip(TM)) 1/2 teaspoon salt 1 cup pineapple tidbits in juice, drained 1 cup halved green grapes 1/2 cup blanched slivered almonds, toasted 1/2 cup chopped canned water chestnuts 1 head green leaf lettuce, rinsed 16 slices SARA LEE(R) Soft & Smooth(TM) Whole Grain White Bread | |
- In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
- Mix the salad dressing, salt, pineapple, grapes, almonds, and water chestnuts into the chicken until well blended. Chill until serving. Serve on toasted bread with lettuce leaves.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 472 cal | Total Fat: | 21.2 g | Cholesterol: | 63 mg | |||
| Sodium: | 708 mg | Carbohydrates: | 45.3 g | Fiber: | 5.2 g | |||
| Protein: | 26 g | |||||||
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