Recipe
Salad
Chicken Salad Boats
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ large honeydew melon, seeded | ||
| 2 (10 oz each) cans Hy-Vee premium breast of chicken, drained | ||
| 1 celery, diced | ||
| 1 c. bite-size cauliflower florets | ||
| ⅔ c. light mayonnaise | ||
| ½ c. Hy-Vee lemon yogurt | ||
| ¼ c. Hy-Vee English walnut pieces |
Directions
- Remove melon with a melon baller, leaving the shell whole. Cut shell into 4 wedges. Set aside.
- In a medium mixing bowl, combine 1 cup diced honeydew, chicken, celery, cauliflower, mayonnaise and yogurt. Mix well.
- Cover and refrigerate until serving time.
- To serve, scoop about 1 cup chicken salad onto each honeydew wedge. Sprinkle with walnuts.
Nutrition facts
Servings
350 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 95mg
- Sodium: 1110mg
- Total Carbohydrates: 17g
- Protein: 30g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 40%
0%
Iron 2%
0%
Calcium 8%