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Vegetable Chicken Salad with Creamy Dijon Dressing
Source: dLife

A mixture of fresh vegetable and chicken topped with pecans and a homemade Dijon and tarragon dressing.

Prep Time: 15 minutes
Cook Time: 4 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 189.6
Total Carbs 11.9 g
Dietary Fiber 2.5 g
Sugars 5.9 g
Total Fat 5.6 g
Saturated Fat 1.1 g
Unsaturated Fat 0.7 g
Potassium 481.9 mg
Protein 21.9 g
Sodium 188.0 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 1/2 Milk , 1/2 Other Carbs , 3 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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10 oz  boneless skinless chicken breasts
0 3/4 cup  chopped green bell peppers
0 3/4 cup  chopped carrots
0 3/4 cup  fresh broccoli florets
0 3/4 cup  snow peas
0 3/4 cup  fresh chopped red onion
0 1/2 cup  lowfat plain yogurt
2 tbsp  fresh lemon juice
2 tbsp  light mayonnaise
1 tsp  crushed garlic
1 tsp  dijon mustard
0 1/4 cup  chopped parsley
2 tsp  ground tarragon
1 tbsp  chopped pecans
  1. Bring 2 cups of water to a boil in a small pot. Lower heat, add in chicken, cover, and cook until no longer pink, about 4 minutes. Drain and place in a large serving bowl.
  2. Add in the red peppers, broccoli, carrots, pea pods, and onion into the bowl with the chicken, mix well.
  3. Whisk together the yogurt, lemon juice, mayonnaise, garlic, mustard, parsley, and tarragon in a small bowl and pour over chicken, stir well to coat. Sprinkle in pecans.

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