Name: Italian Chicken Salad
Cook time: 1 h
Yield: 4

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Portions:
4

Serving Size:
Approximately 1-1/4 cups, plus 1/2 cup arugula or romaine lettuce

Diet Types:

Diabetes
Dialysis

Ingredients

1/2 cup mayonnaise
1/4 cup lemon juice
6 sprigs Italian flat-leaf parsley
1/8 teaspoon cayenne pepper
4 chicken breasts, cooked
1 red or orange bell pepper
1/4 cup sweet onion
2 cups grilled summer squash
2 cups baby arugula

Preparation

Snip 2 parsley sprigs into small pieces. Chop bell pepper; finely chop onion. Slice grilled squash into half moons.
Mix mayonnaise, lemon juice, snipped parsley and cayenne pepper (optional) in a mixing bowl.
Chop chicken into 1/2-inch cubes.
Add chopped chicken, pepper, onion and squash to the mayonnaise and toss to coat.
Chill at least one hour to allow flavors to blend.
Serve over 1/2 cup of baby arugula or baby romaine lettuce. Garnish with remaining 4 parsley sprigs.

Helpful hints

Feel free to experiment with different combinations of herbs such as basil, rosemary, thyme, savory, oregano, etc., depending upon your personal tastes and availability and costs.
If you are following a lower protein diet reduce chicken portion to half or to the amount recommended by your dietitian.
Please see Chicken in Rosemary-Garlic Sauce and Grilled Summer Squash recipes to use this for a cook once, eat twice recipe.
Substitute cooked, diced chicken breast for the Chicken in Rosemary-Garlic Sauce if you did not prepare the recipe.
Replace arugula with baby romaine lettuce if preferred.

Nutrients per serving

Calories 421

Protein 30 g

Carbohydrates 10 g

Fat 29 g

Cholesterol 80 mg

Sodium 256 mg

Potassium 670 mg

Phosphorus 270 mg

Calcium 66 mg

Fiber 2.2 g

Renal and renal diabetic food choices

4 meat
2 vegetable, medium potassium
2 fat

Carbohydrate choices

1/2

Submitted by: DaVita renal dietitian Anne from Pennsylvania.

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