Entree salads


Santa Barbara Chicken Salad

This pasta and fruit chicken salad is perfect for a picnic in the Santa Barbara wine country.


  • 2 cups cooked whole-wheat blend pasta (or use regular pasta)
  • 1 cup roasted skinless chicken breast meat, cubed
  • 2 stalks celery, finely diced
  • 1 large apple, peeled, cored, and chopped
  • 1/2 cup seedless grapes, halved
  • 6 ounce can (in juice) pineapple tidbits, drained
  • 3 tablespoons light mayonnaise
  • 3 tablespoons fat-free sour cream
  • 1 tablespoon fat-free half-and-half or low-fat milk
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt (optional)
  • 1 pinch ground black pepper
  • 1 pinch ground nutmeg

1. Chill pasta and chicken thoroughly.
2. Mix chicken, celery, apples, grapes, pineapple, mandarin oranges, and pasta in large bowl.
3. Mix the light mayonnaise, fat-free sour cream, fat-free half-and-half or low-fat milk, sugar, salt (if desired), pepper and nutmeg.
4. Combine mayonnaise and chicken mixtures and toss. Store in the refrigerator.

4 side-dish servings (or 2 entree servings)

Nutritional Information:
Per side-dish serving: 272 calories, 16 g protein, 41 g carbohydrate, 5.8 g fat (1.3 g saturated fat), 30 mg cholesterol, 4.4 g fiber, 148 mg sodium. Calories from fat: 19%.

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Last Editorial Review: 2/14/2006