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Categories: Healthy eating, Main courses, Salads

California chicken salad

California chicken salad
Anne Cusack / Los Angeles Times

Tune the television to so many rapid-fire cooking shows today, and it seems eventually you're bound to witness some kind of shouting match. It's enough to make the stomach nostalgic for the kinder, simpler days of Marian Manners and Prudence ... Read more

Total time: 15 minutes, plus chilling time for the salad | Serves 6
Note: Adapted from "The Prudence Penny Regional Cookbook" edited by Ruth Berolzheimer.
  • 2 tablespoons lemon juice, plus more to taste
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1/2 teaspoon salt
  • 2 cups chopped roasted chicken, cut into 1/2 -inch pieces
  • 1/2 cup diced tart apple (such as Granny Smith), plus 1 apple for garnish
  • 1/2 cup canned sliced black olives, drained
  • 1/2 cup diced celery

Step 1In a large bowl, whisk together the lemon juice, mayonnaise, sour cream and salt. Taste and add additional lemon juice if desired.

Step 2Stir in the chicken, diced apple, olives and celery, and toss to combine. Season to taste with additional salt. Chill for one hour before serving.

Step 3Core and cut the remaining apple into 1/4 -inch slices. Serve scoops of salad garnished with apple slices.

Each serving:
166 calories; 15 grams protein; 3 grams carbohydrates; 1 gram fiber; 10 grams fat; 3 grams saturated fat; 45 mg. cholesterol; 378 mg. sodium.
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