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Monday, December 27, 2010

Chicken Salad with Roasted Peppers, or the most random combination of ingredients EVER

As a fan of fancy chicken salad, I was intrigued to try this recipe. However, I should have looked more closely at the ingredients. Talk about the most random mix of items EVER. Craisins with roasted red peppers and soy sauce? Luckily I had most of the ingredients in-house, so it was just a matter of putting it all together.  The end result was sweet and tangy, and a bit odd.  I can't confirm or deny that I liked this, I just know there are better chicken salad recipes out there.  But it was interesting to give it a shot.  If you're feeling adventurous, give it a go!

I am the only one on myrecipes.com to rate this as of this post, and I gave it 3 out of 5.
 I think it has potential but would be better as a chicken salad with roasted red peppers, tomato, and homemade pesto, rather than this hodgepodge of ingredients.

Recipe from Cooking Light, Fresh Food Fast, Oxmoor House April 2009

Prep Time: 10 minutes
Yield: 4 servings (serving size: 1 cup)


  • 2  cups  chopped cooked chicken breast (about 3/4 pound)
  • 1/2  cup  refrigerated prechopped green bell pepper
  • 1/2  cup  refrigerated prediced celery
  • 1/2  cup  dried cranberries
  • 1/2  cup  chopped bottled roasted red bell peppers
  • 1/4  cup  refrigerated prechopped red onion
  • 1/4  cup  chopped pecans, toasted
  • 1/4  cup  light mayonnaise
  • 2  teaspoons  low-sodium soy sauce
  • 1/4  teaspoon  crushed red pepper


1. Combine all ingredients in a medium bowl; toss well. Cover and chill until ready to serve.

Nutritional Information

Calories: 280 (43% from fat)
Fat: 13g (sat 2.2g,mono 4.1g,poly 2.4g)
Protein: 23g
Carbohydrate: 17.5g
Fiber: 2.3g
Cholesterol: 65mg
Iron: 1.1mg
Sodium: 333mg
Calcium: 26mg

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