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PrintChicken Crunch Salad
Grapes, water chestnuts, and red pepper add lovely texture to this flavourful salad. It's a great protein-rich lunch to have on hand.
![[+]](/images/uploads/recipes/2012/Feb/21/683_view.jpg)
Chicken Crunch Salad
1 lb
boneless, skinless chicken breast(s), cooked, diced
450 g
1/2 cup
green seedless grapes, halved
125 mL
1 can
water chestnuts, sliced and drained
250 g
1
red pepper(s), diced
1
1
green onion(s), minced
1
1/4 cup
light mayonnaise
60 mL
1/4 cup
light sour cream
60 mL
1 Tbsp
Dijon mustard
15 mL
1 Tbsp
orange juice
15 mL
1 tsp
lemon pepper
5 mL
Boston lettuce
Preparation
Serves 4
Cook time :
|
Preparation time :
5 min
Chicken Crunch Salad
1
In salad bowl, combine chicken, grapes, red pepper, water chestnuts and green onion.
2
In another bowl, mix together the mayonnaise, sour cream, mustard, orange juice and lemon pepper. Stir dressing into salad and refrigerate until cold. The flavours are enhanced if refrigerated for several hours or overnight.
3
Serve on Boston lettuce leaves.
