Dinner

Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans is for Dinner.

Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans takes 10 minutes to prepare.

Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans takes several minutes to cook.

Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans makes 5 servings.

The ingredients for Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans are:

Salad:
1 whole chicken breast, roasted w bone & skin removed
broccoli, 1 cup steamed chopped
red kidney beans, 1 can rinsed
pecans, 1/2 cup toasted
cranberries, dried

Dressing:
Greek style yoghurt, 2 oz
Hellman's Mayonnaise w Olive Oil, Reduced Fat, 4 tbsp
Brianna/s Blush Wine Vinaigrette, 4 tbsp
Cottage Cheese, 4 tbsp

Here is how you make Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans:

I used left over chicken breast w bone and skin removed. I cut the chicken into large chunks. I also used leftover broccoli steamed and chopped. To that I added the kidney beans, pecans and cranberries.The dressing was a blend on the yoghurt, Mayo, Vinaigrette and cottage cheese. Toss and enjoy cold or warmed. Either way it is tastyServing Size: Serves 5Number of Servings: 5Recipe submitted by SparkPeople user NCTEDDYBEARLADY.

The nutritional information for Chicken Salad w Broccoli, Tomatoes, Pecans and Kidney Beans is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 366.4

• Total Fat: 16.5 g
• Cholesterol: 33.7 mg
• Sodium: 709.8 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 8.0 g
• Protein: 19.5 g