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Rosemary-Lemon Chicken Salad
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Rosemary-Lemon Chicken Salad

1 Hr(s) 10 Min(s)
10 Min(s) Prep
1 Hr(s) Cook
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
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4 servings
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
1
Combine first 4 ingredients in medium bowl.
2
Whisk remaining ingredients in bowl until blended. Pour over chicken mixture; mix lightly.
3
Refrigerate 1 hour.
Kitchen Tips
Tip 1
Serving Suggestion
This lemony chicken salad makes great sandwiches when served on whole wheat bread. Or, serve the salad over mixed greens.
Tip 2
Creative Leftovers
This is a great recipe to use any leftover grilled or rotisserie chicken.
Nutrition
Calories
290
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 540mg
23%
Total Carbohydrates 6g
2%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 22g
44%
Vitamin A
25%
Vitamin C
35%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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.
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