Food > Recipe Directory > Courses/Meal Type > Salad > Chicken Salad with Lettuce Cups
Chicken Salad with Lettuce Cups Recipe
Chicken Salad with Lettuce Cups
Ingredients
- 5 cups (1.25 L) diced skinless cooked chicken
- 1/2 cup (125 mL) diced red onion
- 1/3 cup (75 mL) currants
- 1/4 cup (60 mL) lemon juice
- 2 stalks celery
- 1/2 cup (125 mL) chopped pitted black olives
- 1/2 cup (125 mL) lightly toasted pine nuts or slivered almonds
- 1/3 cup (75 mL) chopped green sweet peppers
- 1/3 cup (75 mL) finely chopped parsley
- 2 tbsp (30 mL) caper
- 1/3 cup (75 mL) extra-virgin olive oil
- 1 tbsp (15 mL) red wine vinegar
- 1/2 tsp (2 mL) crumbled dried oregano
- Pinch each salt and black pepper
- 2 heads Boston lettuce, separated into leaves
Preparation
Place chicken in large bowl.Soak onion in cold water for 15 minutes; drain and add to chicken.
Soak currants in lemon juice for 15 minutes; reserving liquid, drain and add to chicken.
Cut celery stalks in half crosswise; in pot of boiling salted water, blanch for 45 seconds, then chill under cold water. Drain, dice and add to chicken. Stir in olives, pine nuts, pepper, parsley and capers.
Whisk together oil, vinegar, oregano, salt, pepper and soaking liquid from currants; stir into chicken mixture. (Make-ahead: Refrigerate for up to 8 hours.) Serve with lettuce leaves at side.
Makes 12 to 16 servings.
- Serving(s)
- 12 to 16
| Per each of 16 servings: about | |
|---|---|
| Calories | 172 |
| Protein | 14 g |
| Fat (total) | 11 g |
| Sat. Fat | 2 g |
| Carbohydrate | 5 g |
| Fibre | 1 g |
| Cholesterol | 39 mg |
| Sodium | 110 mg |
| Calcium | 2 % RDI |
| Iron | 9 % RDI |
| Vitamin A | 4 % RDI |
| Vitamin C | 13 % RDI |
| Folate | 11 % RDI |
Also in this menu:
Source
Homemakers Magazine: May 2008
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