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Salad, Vidalia Onion Chicken Casserole



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  • 1/4 Cup Lime Juice
  • 3 Tbsp Mayonnaise
  • 2 Oz Blue Cheese, Crumbled
  • 1/4 Cup Sour Cream
  • 4 Chicken Breast (Boneless), Cooked & Cut Into Bite Sized Pieces
  • 2 Granny Smith Apples, Cored And Chopped Into Bite-Sized Pieces
  • 4 Ribs Celery, Sliced
  • 6 Oz Lettuce, Preferably Red
  • 2 Oz Walnuts (About 1/2 Cup), Chopped And Toasted


Servings 4


Step 1

Squeeze juice from lime into medium bowl; add mayonnaise, cheese and sour cream. Whisk until well blended (or blend in food processor or blender). Add chicken, apple and celery, stirring until coated with dressing. Divide lettuce among 4 plates, mound quarter of chicken mixture in middle of each plate, and top with quarter of walnuts. Serve salad with wheat rolls, warmed if desired, on side.

Per Serving: 565 Cal (42% from Fat, 44% from Protein, 14% from Carb); 63 g Protein; 26 g Tot Fat; 8 g Sat Fat; 6 g Mono Fat; 10 g Poly Fat; 20 g Carb; 5 g Fiber; 173 mg Calcium; 481 mg Sodium; 154 mg Cholesterol


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