Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Relish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 boneless, skinless chicken breast meat, cubed
- ½ cup sweet pickle relish
- ¼ cup red onion, finely minced
- 1 cup fat-free mayonnaise
- ¼ cup celery, finely minced
- ¼ cup red bell pepper, diced
- ¼ cup cherry tomatoes, diced
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 1 tbsp fresh squeezed lemon juice
- ½ cup raisins
Directions
Preheat the oven to 350°F.
Grease a casserole dish with cooking spray or olive oil.
You can buy pre-cubed chicken or buy whole chicken breasts and cut them up yourself.
If you cut the kitchen up this way, you will be available to cut the chicken to your liking.
In a medium sized mixing bowl, combine the cubed chicken, the mayonnaise, and the fresh squeezed lemon juice.
Lemon juice out of a bottle may be substituted, if you prefer.
Stir the chicken salad.
Now add the sweet pickle relish, red onion, and celery.
More mayonnaise may be used if mixture becomes too dry.
Continue stirring.
Add the red bell pepper, cherry tomatoes, and the raisins.
Lastly add the salt, black pepper, and garlic powder to the chicken salad.
Cream this mixture together well and spoon it into the casserole dish.
Spread the chicken salad around evenly.
Bake the chicken salad on 350°F for 12 – 15 minutes or less depending on the size of your oven.
Remove the pan from the oven and let it cool.
Place the chicken salad into a serving dish with a lid.
Chill the chicken salad before serving.
Category:Healthy Recipes for Diabetic Friends
Category:Salad Recipes
Category:Chicken breast Recipes
Category:Relish Recipes
Category:Red onion Recipes
Category:Mayonnaise Recipes
Category:Celery Recipes
Category:Red bell pepper Recipes
Category:Cherry tomato Recipes
Category:Lemon juice Recipes
Category:Raisin Recipes