Crunchy Chicken Salad

Do you find yourself wandering the produce aisle and try to figure out how to use the pre-packaged veggies?  

Need some ideas?  Never fear... we have some dinner tonight!

As I was dropping off my teen to his volunteering position at our Public Library when I saw a sign for a presentation by one of the Texas Agrilife Extension Agents for a delicious Crunchy Chicken Salad. I hung around to watch the cooking demo, asked the cook for a VEGGIE option (no chicken) and enjoyed the recipe!  My son later arrived after his work shift and devoured this (veggie) recipe too!  This one is a winner in my eyes!

Crunchy Chicken Salad
Prep Time: 20 min
Cooking Time: 10 min
Serves: 4
Cost Per Serving: $1.75

Ingredients:
2 cups broccoli slaw mix 
2 cups shredded carrots
2 cups red bell pepper, diced
1 cup pineapple tidbits in 100% juice, drained
1 cup boneless, skinless chicken breast, cooked & chopped
        (**Optional: Use a deli ready-cooked rotisserie chicken for those not on a low-protein diet.)
1/4 cup sliced almonds
1/2 cup light poppy seed dressing (I used about 1 cup...)

Directions:
1. Cook chicken completely (or buy a store pre-cooked rotisserie chicken) and let cool.  Once cooled, chop chicken into medium bite-sized pieces.

2. Combine all ingredients in a large bowl.

3. Chill for 2-3 hours before serving. Enjoy!

Nutritional Facts:
Serving Size: 1 1/2 cups
Calories: 266
Fat: 10 g
Cholesterol: 0 mg
Sodium: 251 mg
Total Carbs: 28 g
Dietary Fiber: 7 g
Protein: 15 g