Lemon zest and dried rosemary leaves lend an elegant touch to this chicken salad. (Whether or not you made it with leftover chicken!)
What You Need
Original recipe yields 4 servings
2 cups shredded cooked chicken
2 stalks celery, finely chopped
1 small onion, chopped
1/2 cup chopped roasted red pepper s
1/4 cup GREY POUPON Country Dijon Mustard
1/4 cup olive oil
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1-1/2 tsp. dried rosemary leaves
1/2 tsp. ground black pepper
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Let's Make It
Combine first 4 ingredients in medium bowl.
Whisk remaining ingredients in bowl until blended. Pour over chicken mixture; mix lightly.
Refrigerate 1 hour.
This lemony chicken salad makes great sandwiches when served on whole wheat bread. Or, serve the salad over mixed greens.
This is a great recipe to use any leftover grilled or rotisserie chicken.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.