Chicken Salad

Recipe courtesy of
  • AdventHealth

Recipe Ingredients

  • 12 ounces raw, skinless chicken breast
  • ½ teaspoons ground black pepper
  • 1½ tablespoons fresh tarragon
  • ½ cups fresh celery, diced
  • ½ ounces lemon juice
  • ½ cups light mayonnaise
  • 2 tablespoons dried cranberries
  • 2 ounces raw pumpkin seeds
  • 1½ cups salad mix (spring mix and baby spinach blend)
  • 1 tablespoon Moroccan Spice Rub (Recipe included in Directions)

Cooking Instructions

Yields: 5 Servings | Serving Size: 120.3 grams

Moroccan Spice Rub Recipe

Pre-heat the oven at 350F.

Season chicken breast with the black pepper. Place it on a sheet pan and roast for 15 minutes or until internal temperature reaches 165F. When done remove from oven and cool down completely. Dice chicken into 3/4 inch. Place chicken in a bowl and add the mayonnaise, chopped tarragon, cranberries, lemon juice, Moroccan Spice Rub and celery. Season to taste.

Divide the mixture into five servings. Place the salad mix on a plate and scoop the chicken salad on top.

Category Tags

Appetizers and Sides
Diabetes-friendly

Nutritional Data

Calories: 171.65
Fat: 9.01 g
Saturated Fat: 1.75 g
Cholesterol: 53.56 mg
Sodium: 310.57 mg
Carbohydrates: 5.73 g
Fiber: 0.81 g
Sugars: 2.34 g
Protein: 17.19 g