| This recipe is liked by 0 person(s). |
Chicken Salad Veronique
Nb persons: 8
Yield: 1/2 cup
Preparation time:
Total time:
Source: Real Age
| 1/2 cup(s) | Smart Balance Mayo |
| 2 teaspoon(s) | dijon mustard |
| 1 tablespoon(s) | chopped fresh parsley |
| 1/2 teaspoon(s) | salt |
| 1/4 teaspoon(s) | freshly ground black pepper |
| 1 pound | cooked chicken breast, (2 1/2 cups) diced |
| 1 cup(s) | halved seedless grapes |
| 1/3 cup(s) | finely chopped celery |
| 1/3 cup(s) | chopped almonds, walnuts or pecans, toasted if desired |
| 1/3 cup(s) | finely chopped onion |
| 2 | hard-cooked egg whites, chopped |
Directions
1. Combine dressing, mustard, parsley, salt, and pepper in a medium bowl; mix well.
2. Add remaining ingredients; mix well.
3. Cover; chill at least 30 minutes or up to 2 days before serving.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.