Roquefort Chicken Salad Recipe - Cooking Index
Talk about a challenge! Lots of mayo and a generous helping of Roquefort cheese heaped 38 grams of fat into the original salad. A clever switch to fat-free mayo and a few seasoning adjustments shaved off 33 of those fat grams, creating a healthful treat for fans of Roquefort.
Type: Low Fat1/4 lb | 113g / 4oz | Boneless skinless chicken breast - cooked, shredded |
1 | Zucchini - julienned | |
4 oz | 113g | Mushrooms - thinly sliced |
3 | Celery stalks - julienned | |
1/2 cup | 118ml | Fat-free mayonnaise |
1/2 cup | 118ml | Nonfat plain yogurt |
1/4 cup | 15g / 0.5oz | Finely-chopped onions |
3 tablespoons | 45ml | Lemon juice |
1 1/2 teaspoons | 7.5ml | Curry powder |
1 lb | 454g / 16oz | Spinach - stems removed |
1/2 oz | 14g | Roquefort cheese - crumbled |
Combine chicken, zucchini, mushrooms and celery in a bowl. In another bowl, whisk mayonnaise, yogurt, onions, lemon juice and curry powder. Pour dressing over chicken mixture and toss to coat.
Arrange spinach on a serving platter and mound chicken salad in center. Sprinkle with the cheese.
This recipe yields 6 servings.
Nutritional Information Per Serving: Calories: 172; Fat: 4.8 grams (24% of calories); Cholesterol: 46 milligrams; Sodium: 403 milligrams; Fiber (grams) 3.2.
Source:
Prevention's Recipe Archive at http://www.prevention.com/cooking
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