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Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing

Source: Quick from Scratch - Soups and Salads
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Serves 4
Starting with cooked chicken--leftovers, perhaps, or a store-bought rotisserie chicken--keeps the preparation time short. If you want just chicken salad with no greens, skip the lettuce; double the chicken, cucumber, bell pepper, onion, and tarragon; and toss them with the dressing.
For the Dressing:
2 tablespoons lime juice
1 tablespoon mayonnaise
2 teaspoons honey mustard
1/2 cup olive oil
For the Salad:
2 cups diced cooked chicken
1 cucumber, peeled, halved lengthwise, seeded, cut into 1/4-inch dice
1 red bell pepper, cut into 1/4-inch dice
2 tablespoons minced red onion
1 large mango, peeled and sliced (optional)
2 teaspoons chopped fresh tarragon, chives, or basil
1/2 pound mixed salad greens
Chicken Salad with Cucumber, Red Pepper, and Honey-Mustard Dressing Recipe at
In a large glass or stainless-steel bowl, whisk together the lime juice, mayonnaise, and mustard. Grasually whisk in the oil slowly. Season dressing to taste with salt and pepper.

In a medium bowl, toss the chicken, cucumber, bell pepper, onion, mango, tarragon and half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

The skin of a ripe mango is yellow and red, and its flesh yields to gentle pressure. If you purchase a mango that is underripe (green and firm), put it in a paper bag and keep it at room temperature to ripen. Once the mango is ripe, you can refrigerate it for a couple of days before using.

Very often, ripe rieslings from Germany's warm Pfalz region taste of tropical fruits, including mangoes. This, along with their racy acidity, relatively light body, and low alcohol, makes them delightful sidekicks for cool summer salads.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 420
Fat. Total: 33g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 394mg
% Cal. from Fat: 71%
Cholesterol: 62mg
Protein: 24g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: dixie, VA Reviewed: 07/14/2008
how is this recipe with 33 grams of fat per serving healthy?
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