Make this Zucchini-Chicken Salad with ease ahead of time, and enjoy your time with your favorite folks before you all enjoy this great recipe.
What You Need
Original recipe yields 6 servings
3 cups shredded cooked chicken
1 zucchini, chopped
2 thin carrot s, peeled, thinly sliced
1 stalk celery, chopped
4 green onions, sliced
2 Tbsp. dried cranberries
1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. COUNTRY TIME Lemonade Starter Classic Lemonade Drink Mix
1/4 tsp. pepper
8 cups loosely packed torn mixed salad greens
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Let's Make It
Combine first 6 ingredients in large bowl.
Mix mayo, mustard, drink mix and pepper until blended. Add to chicken mixture; mix lightly.
Refrigerate 3 hours.
Serve chicken salad over salad greens.
Add 1 tsp. dill weed to mayo mixture before mixing with chicken mixture as directed.
The chicken salad can be refrigerated up to 24 hours before serving as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 11g
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.