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 Chicken Salad VeroniqueMay, 2005 Serves 6–8 / Here’s an easy way to use leftover chicken from last night’s barbecue. If you can find chives with flowers, use them for added elegance. 2 cups chopped cooked chicken breast (skinless) 2 medium carrots, peeled and thinly sliced 1 avocado, diced 3 ribs celery, thinly sliced 2 tablespoons fresh lemon juice 2 tablespoons low-fat mayonnaise Salt and pepper, to taste 1-1/2 cups seedless red grapes 1/2 cup slivered almonds, toasted 1 small head romaine lettuce 2 tablespoons chopped fresh chives 1. In a medium bowl, gently combine chicken, carrots, avocado, celery, and lemon juice. Toss with mayonnaise to moisten. Season with salt and pepper. Stir in grapes and almonds. (If making ahead, add almonds just before leaving.) 2. Tear romaine lettuce into a medium bowl with a lid. Mound chicken mixture on top and sprinkle with chives. Keep chilled until ready to pack into a cooler. PER SERVING: 270 cal, 49% fat cal, 15g fat, 2g sat fat, 39mg chol, 19g protein, 17g carb, 7g fiber, 109mg sodium |