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Fruited Chicken Salad (lighter recipe)

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  • Prep 10 min
  • Total 10 min
  • Servings 4
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Chicken salad goes tropical with dried fruit and macadamia nuts!
By Betty Crocker Kitchens
Updated Jun 25, 2015
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Ingredients

  • 1/4 cup fat-free mayonnaise or salad dressing
  • 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
  • 2 teaspoons lemon juice
  • 2 cups cubed cooked chicken
  • 2 medium celery stalks, chopped (1 cup)
  • 1 cup golden raisins
  • 1 cup pitted prune, cut in half
  • 2 tablespoons chopped macadamia nuts or sliced almonds, toasted

Steps

  • 1
    Mix mayonnaise, tarragon and lemon juice in medium bowl.
  • 2
    Add remaining ingredients except nuts; toss. Sprinkle with nuts.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use dried cranberries instead of raisins to add brilliant color to this tasty main-dish salad.
  • tip 2
    To toast nuts, heat oven to 350ºF. Bake in an ungreased pan about 10 minutes, stirring occasionally, until golden brown.

Nutrition

385 Calories, 8 g Total Fat, 22 g Protein, 61 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
385
Calories from Fat
70
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
60 mg
Sodium
210 mg
Potassium
840 mg
Total Carbohydrate
61 g
Dietary Fiber
5 g
Protein
22 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
16%
16%
Exchanges:
4 Fruit; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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