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Brunch Chicken Salad Brunch Chicken Salad

Prepared by: Susan Mills-Gray,
Nutrition Specialist,

University of Missouri Extension

May 28, 2017


Yield: 4 servings (1 cup per serving)



  • 2 boneless skinless chicken breasts, cooked, diced
  • 1 cup seedless red grapes, each cut in half
  • 1 cup salted cashews
  • 1 small Gala apple, finely diced
  • 1/4 cup finely chopped red onion
  • 1/2 cup finely chopped green onions
  • 1/2 to 1 cup reduced-fat mayonnaise
  • Juice of 1 lime (1 to 2 tablespoons)
  • 1 teaspoon chopped fresh dill
  • Salt and pepper to taste



  • In large bowl, stir together all ingredients until well mixed, adding salt and pepper to taste if desired. Serve on bread of choice or lettuce leaves.


Nutrition information per serving

Calories: 289

Total Fat: 18g

Saturated Fat: 2g

Cholesterol: 0mg

Sodium: 161mg

Carbohydrates: 25g

Fiber: 2.8g

Protein: 6.3g


Source: adapted from Betty Crocker



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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.


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Last update: Wednesday, May 03, 2017