Chik’n Salad

Gardein chick’n scaloppini was made for recipes like this. Make sure to use the frozen one’s and not the refrigerated kind, they taste dramatically different. To thaw microwave on high for 45 seconds per cutlet. If you don’t have time to wait for the cutlets too cool feel free to toss everything together warm. This salad still comes out great warm. If you have a little extra time try shredding the cutlets with two forks it increases the surface area and allows the dressing to get in every crack and crevice on the salad. I always eat this in sandwich form with a couple of homemade slices of potato bread and fresh baby greens like arugula. Although the original recipe shows this salad in sandwich form it doesn’t provide bread and topping options so, to be fair, I’ve done two sets of nutrition analysis – one with whole wheat bread and baby greens (2 cups in total) and one with the salad alone. I couldn’t find a way to make this photo come out pretty so no photo this week!

The original recipe is from Paula’s Home Cooking show. http://www.foodnetwork.com/recipes/paula-deen/jamies-chicken-salad-recipe/

Original Recipe Nutrition Analysis (salad alone):
Per Serving: 555 Cal (72% from Fat, 24% from Protein, 4% from Carb); 33 g Protein; 44 g Tot Fat; 10 g Sat Fat; 15 g Mono Fat; 5 g Carb; 1 g Fiber; 2 g Sugar; 65 mg Calcium; 3 mg Iron; 674 mg Sodium; 297 mg Cholesterol

Original Recipe Nutrition Analysis (as a sandwich):
Per Serving: 695 Cal (60% from Fat, 22% from Protein, 18% from Carb); 39 g Protein; 46 g Tot Fat; 11 g Sat Fat; 16 g Mono Fat; 31 g Carb; 5 g Fiber; 14 g Sugar; 116 mg Calcium; 5 mg Iron; 971 mg Sodium; 297 mg Cholesterol

Veganized Recipe Nutrition Analysis (salad alone):
Per Serving: 183 Cal (70% from Fat, 22% from Protein, 8% from Carb); 9 g Protein; 13 g Tot Fat; 1 g Sat Fat; 0 g Mono Fat; 3 g Carb; 2 g Fiber; 0 g Sugar; 8 mg Calcium; 3 mg Iron; 406 mg Sodium; 0 mg Cholesterol

Veganized Recipe Nutrition Analysis (as a sandwich):
Per Serving: 322 Cal (44% from Fat, 19% from Protein, 37% from Carb); 15 g Protein; 16 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 29 g Carb; 6 g Fiber; 12 g Sugar; 59 mg Calcium; 5 mg Iron; 703 mg Sodium; 0 mg Cholesterol

Makes 4 Servings
1 cup diced celery
¼ teaspoon seasoning salt
½ cup Vegenaise
½ teaspoon lemon-pepper seasoning
4 cutlets Gardein chicken scaloppini, thawed and roughly chopped

Combine all ingredients in a medium bowl until thoroughly combined.

2 responses to “Chik’n Salad”

  1. Linda

    How many servings per recipe? Four?

Leave a Reply


*