Roasted Chicken Salad with Creamy Lime Dressing
A delicious chicken salad served in lettuce leaves!
Servings: 6 servings
Ingredients
DRESSING:
- ½ cup mayonnaise (can sub nonfat Greek yogurt, if eating light)
- ½ teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 1 medium garlic clove, minced
- 2 teaspoons Greek, Mediterranean or Jerk seasoning
- ¼ teaspoon salt
CHICKEN SALAD:
- One 2.25-pound purchased whole roasted chicken
- 4 cups chopped fruit (choose from pineapple, mango and/or kiwi)
- 2 cups peeled and chopped jicama
- 2 tablespoons thinly sliced green onion
- Boston/Bibb lettuce leaves, for serving
Instructions
PREPARE THE DRESSING:
- Put all dressing ingredients in a medium bowl and whisk together. Cover and refrigerate.
PREPARE THE CHICKEN SALAD:
- Remove the skin from the roasted chicken; discard. Remove the meat from the bones; discard the bones. Coarsely chop the chicken (you should have about 3 cups). In a very large bowl combine the chicken, fruit, jicama, and green onion. Spoon about half the dressing over the chicken salad; toss to coat well.
- Line 6 individual serving plates with Bibb lettuce. Arrange some of the chicken mixture on each plate. Drizzle with some of the remaining dressing.
Notes
- Nutritional information was figured using mayonnaise.
- If you are counting WW points, use Greek yogurt instead of mayonnaise.
- If you are making this recipe gluten-free, just be sure to use roasted chicken and mayonnaise that are known to be GF.
Nutrition
Serving: 1serving | Calories: 237kcal | Carbohydrates: 21g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 303mg | Potassium: 358mg | Fiber: 4g | Sugar: 12g | Vitamin A: 332IU | Vitamin C: 63mg | Calcium: 30mg | Iron: 2mg