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Cranberry Chicken Salad, Sandwich or Wrap

Servings: 4 of 130 g per serving


INGREDIENTS

  • Chicken salad base
  • 200 g (7 oz) chicken breast – shredded from rotisserie or roast chicken
  • 80 g (1/3 cup) mayonnaise
  • 6 g (1 tsp) salt – finely ground
  • 1/2 g (1/4 tsp) black pepper
  • 14 g (1 tbsp) olive oil
  • 2 g (1/2 tsp) smoked paprika
  • 70 g (1/2 cup) celery – diced into small pieces
  • 14 g (1½ tbsp) green onion/spring onion – chopped fine
  • 40 g (1/4 cup) red bell pepper/capsicum – diced into small pieces
  • 80 g (1/4 cup) pecans – rough chopped
  • 50 g (1/3 cup) dried cranberries
  • Wrap
  • 4 soft grain-free tortillas
  • 60 g (4 large) Romaine lettuce leaves – chopped
  • 130 g (4½ oz) chicken salad base
  • Salad
  • 10 g (1 cup) chopped lettuce
  • 130 g (4½ oz) chicken salad base

DIRECTIONS

  • 1.   To a mixing bowl add the shredded roast chicken, mayonnaise, salt, pepper, olive oil, smoked paprika, celery, green onion, red bell pepper/capsicum, pecans, and dry cranberries. Toss well to combine

  • Wrap
  • 2.   Lay a soft tortilla on a platter. Place a large leaf on top of the tortilla. Scoop out 130 g or 1/4 of the chicken or turkey salad and spread it out over 2/3 of the tortilla. Roll into a tight tube. Cut the center of the roll at a diagonal. Serve and enjoy!

  • Salad
  • 3.   Spread one cup or more of chopped lettuce into a bowl or over a salad plate. Scoop out 130 g or 1/4 of the chicken or turkey salad and place in the center of the lettuce. Serve and enjoy!
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     
     

MACRONUTRIENTS CHART


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  • By Angela Wilkes
  • Cuisine: American
  • Category: Chicken
  • Created: September 21, 2023

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