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Light Lemon-Dijon Chicken Salad

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Light Lemon-Dijon Chicken Salad
  • Prep 20 min
  • Total 20 min
  • Servings 4
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Enjoy this lighter version of a chicken Caesar salad.
Updated Aug 14, 2006

Ingredients

Lemon-Dijon Dressing

  • 1/4 cup reduced-fat mayonnaise or salad dressing
  • 2 tablespoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 clove garlic, finely chopped

Salad

  • 4 cups shredded romaine lettuce
  • 2 cups shredded cooked chicken breasts
  • 1/4 cup sliced drained sun-dried tomatoes in oil
  • 1 hard-cooked egg, chopped
  • 2 medium green onions, sliced (2 tablespoons)
  • 1/4 cup shredded Parmesan cheese, if desired

Steps

  • 1
    In small bowl, beat all dressing ingredients with wire whisk until well blended.
  • 2
    On individual serving plates, arrange lettuce, chicken, tomatoes and egg. Spoon dressing over top. Sprinkle with onions and cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slash the fat to just 4 grams per serving by using fat-free mayonnaise instead of reduced-fat.
  • tip 2
    To shred romaine lettuce, after washing and drying leaves, stack a pile of leaves on a cutting board. With a sharp knife, cut leaves crosswise into thin strips. Measure 4 cups lightly packed shreds for this salad.

Nutrition

210 Calories, 11g Total Fat, 23g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
115mg
39%
Sodium
250mg
11%
Potassium
440mg
12%
Total Carbohydrate
6g
2%
Dietary Fiber
1g
6%
Sugars
3g
Protein
23g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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