Walnuts and basil flavor this simple chicken salad. It’s a flavorful salad that is easy to put together. The only cooking is to toast the walnuts to enhance their flavor. So, it’s perfect for a hot summer night.
With using store-bought chicken, this dinner can be ready in less than 10 minutes.
■ Any type of cooked chicken can be used, such as chicken strips or rotisserie chicken.
■ Almonds or pecans can be used instead of walnuts.
■ Toast walnuts.
■ Mix mayonnaise and tomatoes together for the sauce.
■ Complete the salad.
To buy: 1 package walnuts, 1 jar reduced-fat mayonnaise, 1 can reduced-sodium canned diced tomatoes, 1 package cooked boneless, skinless, chicken breast strips or rotisserie chicken breast, 1 bunch celery, 1 bunch basil, 2 whole wheat rolls.
Staples: salt and black peppercorns.
Walnut chicken salad
¼ cup broken walnuts
¼ cup reduced-fat mayonnaise
1 cup reduced-sodium canned diced tomato, drained
10 ounces cooked boneless, skinless, chicken breast
4 cups washed, ready-to-eat salad greens, torn into 2 to 3-inch pieces
½ cup sliced celery
¼ cup fresh basil torn into bite-size pieces
Salt and freshly ground black pepper
2 whole wheat rolls
Place walnuts on a foil lined baking sheet in a toaster oven or under a broiler and heat 1 to 2 minutes. Watch to see they don’t burn. Mix mayonnaise and tomatoes in a medium-size bowl. Cut chicken into ½ to 1-inch cubes. Add to a bowl. Add walnuts, celery, basil and salt and pepper to taste. Toss well. Divide lettuce leaves between two plates. Spoon chicken salad over leaves. Serve with the rolls.
Makes 2 servings. Nutrition per serving: 579 calories (41% from fat), 26.3 grams fat (3.4 grams saturated,6.3 grams monounsaturated), 126 milligrams cholesterol, 48.7 grams protein, 35.6 grams carbohydrates, 9.6 grams fiber, 463 milligrams sodium.