Pineapple-Walnut Chicken Salad

Dairy-free
Egg-free
Heart-Healthy
Kosher
Low-Calorie
Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Weight Management
Dish type
Dinner
Serves
10
Ready in
1 hour*

Ingredients

  • 4 large bone-in chicken breasts (about 2 lbs.)
  • 2 (14-oz.) cans chicken broth
  • 3 celery ribs, finely chopped
  • 4 green onions, thinly sliced
  • 1 1/2 cups light mayonnaise
  • 1 tbsp. dried tarragon
  • 1 (20-oz.) can pineapple tidbits in juice, drained
  • 1 cup chopped walnuts, toasted
  • Large lettuce leaves

Directions

Prep Time
20 minutes*
Cook Time
40 minutes*
Ready in
1 hour*
  1. In a 4-quart Dutch oven bring broth to boiling over medium-high heat; reduce heat. Season chicken with salt and pepper to taste; add to broth. Simmer, covered, 35 to 45 minutes or until chicken is tender and no longer pink (165°F). Drain chicken, reserving ½ cup broth.
  2. Add celery, onions, mayonnaise, tarragon and reserved broth to chicken; toss to combine. Fold in pineapple and walnuts, and season with salt and pepper to taste. Cover and refrigerate at least 4 hours.
  3. When chicken is cool enough to handle, remove and discard skin and bones. Use 2 forks to shred chicken. Transfer to a large bowl.
  4. Spoon chicken salad onto lettuce leaves, and serve.

Nutritional Information

Serving Size
1
Per Serving
Calories 303, Calories Fat 191, Total Fat 21g, Saturated Fat 3g, Cholesterol 56mg, Sodium 384mg, Carbohydrate 10g, Protein 18g
Serving Size1
Calories303
Calories Fat191
Calories (fat) extra62
Total Fat21g
Total Fat (extra)33
Saturated Fat3g
Saturated Fat (extra)15
Cholesterol56mg
Cholesterol (extra)19
Sodium384mg
Sodium (extra)16
Potassium229mg
Carbohydrate10g
Carbohydrate (extra)3
Fiber1g
Fiber (extra)6
Sugars6g
Protein18g
Omega31g
Vitamin A200IU
Vitamin A (extra)4
Vitamin C5mg
Vitamin C (extra)10
Iron1mg
Iron (extra)7