Chicken Salad Delight

Chicken Recipes 'To-Go'

Chicken Salad Recipes

Ingredients:

3 cup water
1/2 cup medium pearled barley* - quaker sco, tch brand
1 tsp instant chicken bouillon - granules
1/2 tsp salt (optional)
2 cup chopped cooked chicken
2 cup halved seedless grapes - red or gre, en
1/2 cup chopped celery
1/4 cup chopped walnuts
3/4 cup mayonnaise or salad dressing
1 tbsp milk or water
1 tsp curry powder (optional)

Instructions:

Bring water to a boil; stir in barley, bouillon granules, and 1/4
teaspoon salt. Reduce heat. Cover; simmer 50 to 60 minutes or until
tender, stirring occasionally. Drain; cool. Combine cooked barley,
chicken, grapes, celery and walnuts. Combine remaining 1/4 teaspoon
salt with remaining ingredients; mix well. Pour over barley mixture,
tossing lightly. Cover; chill. Serve in cantaloupe halves or on
lettuce leaves, if desired.

Seven 1 Cup Servings

*NOTE: To substitute 2/3 cup Quaker Scotch Brand Quick Pearled Barley,
decrease water to 2 cups and cooking time to 10 to 12 minutes.
Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving: * calories 351 * carbohydrates 21 g
* protein 15 g * fat 23 g * calcium 33 mg * sodium 380 mg *
cholesterol 50 mg * dietary fiber 3 g

Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker
Oats Company Electronic format courtesy of Karen Mintzias



Servings: 7

 

 

:: TOP ::

Chicken is ideal
for weight loss
and dieting

Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.

Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.



"We were not satisfied with the qualities which nature gave to poultry; art stepped in and, under the pretext of improving fowls, has made martyrs of them." Jean-Anthelme Brillat-Savarin (1755-1826)


Chicken Salad Delight Recipe provided by Recipes To-Go

 

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“Do not be afraid of simplicity. If you have a cold chicken for supper, why cover it with a tasteless white sauce which makes it look like a pretentious dish on the buffet table at some fance dress ball?”
" Marcel Boulestin (1878-1943)"