Veggie-Packed Chicken Salad

READY IN: 1hrYIELD: 6 people

INGREDIENTS

  • 2chicken breasts
  • 12 cupmayonnaise
  • 12 cupcarrot
  • 12 cuppeas
  • 12 cupcelery
  • 12 cupcorn
  • 1lime
  • 3strawberries
  • 1kiwi
  • 30blueberries
  • NUTRITION INFO

    Serving Size: 1 (128) g

    Servings Per Recipe:6

    Calories: 128.1

    Calories from Fat 43 g 34 %

    Total Fat 4.8 g 7 %

    Saturated Fat 1.3 g 6 %

    Cholesterol 30.9 mg 10 %

    Sodium 45.8 mg 1 %

    Total Carbohydrate10.3 g 3 %

    Dietary Fiber 2.4 g 9 %

    Sugars 4.2 g 16 %

    Protein 11.7 g 23 %

    DIRECTIONS

  • 1.Preheat oven to 350,once preheated place whole wheat corn tortilla to crisp 15-20.
  • 1.In a large boiling pot boil your chicken until it reaches 165 degrees fahrenheit
  • 2.Once the chicken is cooked remove it from pot and place it in a plate until it cools
  • 3.Start chopping all your vegetables in a diced cut.(celery and and carrots).
  • 4.Once chicken is cool start shredding your chicken and place it into a mixing bowl.
  • 5,Add chopped vegetables and remaining vegetables (corn and peas) to the mixing bowl.
  • 6.Then add half a cup of low fat mayonnaise and one lime then mix.
  • To your whole wheat corn tortilla top it with your chicken salad.
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