Sweet Pineapple Chicken Quinoa Salad: A Vibrant Bowl of Flavor

Hey there, food lovers! Welcome back to Feastical, where I’m all about sharing joy through delicious meals that make your taste buds dance! Today, I’m thrilled to introduce you to a recipe that’s not just a feast for the eyes, but also a harmony of flavors that’s as bright as a sun-soaked tropical afternoon. Let’s talk about my Sweet Pineapple Chicken Quinoa Salad—the perfect dish for those sunny days when you want something fresh, satisfying, and effortless!

Imagine this: a colorful bowl packed with fluffy quinoa, succulent chicken, and the charming sweetness of pineapple all tossed together with zesty lemon and fresh herbs. Seriously, does it get better than this? And because it’s not just about the food but the experience, let’s take a moment to bask in the aroma of sweet and savory ingredients melding together to create something magical.

As you dive into this recipe, I encourage you to let your creativity shine. After all, cooking should never feel like a chore; it should feel like a joyful adventure! Whether you’re serving it at a summer barbecue or packing it for a picnic, this salad is sure to impress anyone lucky enough to snag a bite. I invite you to grab your apron, put on some amusing tunes, and let’s whip up this delicious Sweet Pineapple Chicken Quinoa Salad together!

Personal Story

Thinking back on my culinary journey, one summer stands out as a colorful blur of flavors and laughter—my first summer working at a local beach café. I was only a few years into my cooking escapades, and though I was still mastering the art of searing chicken and balancing spices, I was eager to create dishes that brought people together.

One day, we had a group of sun-kissed beachgoers rush in, hoping to escape the midday sun with something refreshing. In a lightbulb moment, I decided to toss together a quick quinoa salad topped with juicy grilled chicken and pineapple. The vibrant colors captured everyone’s attention, and the combination of tropical sweetness paired with savory meat was a hit! That day, I watched strangers bond over bowls of food, sharing stories and laughter under the café’s awning. That salad, much like the one we’re making today, not only satisfied their hunger but fed their spirits.

From that day on, I knew I wanted to keep sharing meals that made people feel good, nourishing not just their bellies but their souls. That feeling is what inspired this Sweet Pineapple Chicken Quinoa Salad—a dish meant to celebrate life’s flavors and create lasting memories. So, here’s to reliving those moments and creating new ones, one delicious bite at a time!

Ingredients

Before we dive into the cooking steps, let’s gather our ingredients. Here’s what you’ll need:

• 4 cups water
  Essential for cooking the quinoa. Use vegetable or chicken broth for added flavor!

• 2 cups uncooked quinoa
  This is our star ingredient! Quinoa is packed with protein and adds a lovely nutty flavor. If you’re aiming for a gluten-free option, this is your go-to grain! You can also swap it out for couscous if you prefer.

• 2 Tablespoons olive oil
  A good-quality extra virgin brings a rich flavor. You can substitute with avocado oil for a lovely twist.

• 2 Tablespoons lemon juice
  This brightens up the salad! Freshly squeezed lemon juice is best; however, bottled works in a pinch too.

• 2 teaspoons ground ginger
  A hint of warmth and spice! Fresh grated ginger can elevate the dish even more if you have it on hand.

• 1 1/4 teaspoon ground cumin
  Adding an earthy flavor that pairs beautifully with our other ingredients. If you’re not a cumin fan, smoked paprika can also work.

• 1 teaspoon salt
  Enhances all the flavors; adjust to taste based on your dietary preference.

• 4 cups fresh arugula (roughly chopped)
  This peppery green adds depth and goes well with the sweetness of the pineapple. Spinach or kale can be great substitutes if you prefer.

• 2 cups cooked chicken breast (chopped)
  Grilled, rotisserie, or even canned chicken work well here. Use whatever you have on hand! To keep it plant-based, feel free to swap it for chickpeas.

• 1 1/2 cup shelled (whole) pistachios
  These add a delightful crunch! If you can’t have nuts, sunflower seeds are a great option.

• 1 cup chopped green onions
  Adds brightness! If you’re not a fan of onions, try using diced bell peppers instead.

• 1 cup fresh cilantro (rinsed and finely chopped)
  A burst of freshness that ties everything together. If cilantro isn’t your jam, fresh parsley works wonders too.

• 1 cup chopped dried pineapple
  For that dreamy sweetness. You can also use mango or apricots to change the flavor profile if you like!

• 1 cup dried cherries (roughly chopped)
  These add a lovely tart contrast. Any dried fruit, such as cranberries or raisins, could easily replace them.

• 1 cup flaked (unsweetened) coconut
  Brings a delightful chew and a hint of tropical flair! If you want to skip the coconut, feel free to omit it.

With all our ingredients prepped and ready, let’s make some magic happen!

Step-by-Step Instructions

1. Rinse and Cook Quinoa:

   • Start by rinsing the quinoa under cold water. This removes the natural coating called saponin that can taste bitter. I promise it’s worth the effort!
   • In a medium saucepan, combine the rinsed quinoa with the 4 cups of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes until all the water has been absorbed. Quinoa is done when it’s fluffy and the little germ curls off the grain.

2. Prep Your Dressing:

   • In a small bowl, whisk together the olive oil, lemon juice, ground ginger, ground cumin, and salt. Feel free to taste and adjust. A pinch more ginger never hurt anyone!

3. Chop and Combine:

   • Once the quinoa is cooked and has cooled for a few minutes, it’s time to chop! In a large mixing bowl, combine your cooked quinoa, arugula, chopped chicken, pistachios, green onions, cilantro, dried pineapple, dried cherries, and coconut. Just imagine all those colors coming together—pure bliss!

4. Mix the Dressing:

   • Drizzle your beautiful dressing over the salad mixture. Use tongs (or your hands, if you’re feeling it) to gently fold everything together. Really want to make sure every ingredient is coated in that delicious dressing!

5. Taste and Adjust:

   • Here’s a little chef hack: always taste your creation! Does it need more salt? A splash more lemon? Cooking is all about finding that perfect balance that suits your palate!

6. Chill Out (Optional):

   • For best results, let the salad chill in the refrigerator for about 30 minutes. This will let the flavors meld together beautifully. However, if you’re craving it immediately, go ahead and dive in!

Serving Suggestions

Now comes the fun part—plating and serving this vibrant salad! Grab your favorite serving bowl or individual plates and start by layering the salad. I love to create a colorful pattern so each bite is a fiesta of flavors. Garnish with a sprinkle of fresh cilantro or extra pistachios for an eye-catching presentation.

If you’re hosting guests, feel free to serve it alongside grilled shrimp or a zesty yogurt sauce. Alternatively, pack this beauty into meal prep containers for a week of delicious lunches. It’s even great on its own for a quick snack!

Recipe Variations

1. Tropical Twist:

   • Add diced mango or papaya for an even fruitier vibe. You can also swap the dried cherries for dried mango for an extra tropical touch!

2. Mediterranean Delight:

   • Swap the chicken for feta cheese and toss in some kalamata olives and cherry tomatoes for a Mediterranean take. You can also use couscous instead of quinoa!

3. Vegan Friendly:

   • Skip the chicken and pistachios, replacing them with chickpeas, sunflower seeds, or roasted lentils for a protein boost that’s plant-based.

4. Spiced Up Version:

   • Add a jalapeño for a kick! You can also replace the ground ginger with fresh minced ginger and a hint of chili powder for a zesty punch.

5. Herb-Infused:

   • Mix in some fresh basil or mint to create a refreshing herbaceous palette that dances on your palate!

Chef’s Notes

This Sweet Pineapple Chicken Quinoa Salad has been a star in my kitchen for years, and it’s amazing how it evolves with every gathering. The first time I made it was an experiment, and I’ll admit I was a bit nervous about the mix of flavors; but just like life, it turned out to be a delightful surprise!

Over the years, I’ve personalized it and discovered all sorts of variations, but the essence of bringing people together remains. Seeing friends and family gobble it up at barbecues and potlucks gives me all the feels. It’s those little moments—grown-ups swiping a second helping, kids laughing over shared bites—that remind me why I started cooking in the first place.

FAQs and Troubleshooting

1. Can I make this salad ahead of time?
   Absolutely! You can prepare it a day in advance. Store it in an airtight container in the fridge, and it’s even better the next day as the flavors meld together.

2. Why is my quinoa mushy?

   • If your quinoa turns mushy, it likely had too much water added. For perfect quinoa, use a 2:1 water-to-quinoa ratio, and don’t skip rinsing!

3. What if I’m allergic to nuts?

   • No problem! Omit the pistachios and try sunflower seeds or pumpkin seeds for added crunch.

4. Can I use fresh chicken instead of cooked?

   • Definitely! Just grill or roast it before chopping it up, and it’ll add a wonderful freshness to the salad.

Nutritional Info

Here’s the approximate nutritional info for one serving (assuming six servings total) of the Sweet Pineapple Chicken Quinoa Salad:

• Calories: 350
• Protein: 20g
• Fat: 15g
• Carbohydrates: 40g
• Fiber: 5g
• Sugar: 8g

This salad is loaded with beneficial nutrients, thanks to the quinoa and colorful veggies! Plus, it offers a great mix of protein, healthy fats, and fiber to keep you feeling satisfied and energized.

Final Thoughts

So, there you have it—a delightful and vibrant Sweet Pineapple Chicken Quinoa Salad that will brighten your table and your spirit! Remember, cooking is an adventure, and it’s all about experimenting with flavors and making memories. I’d love to hear how your version turns out, so don’t hesitate to share your experiences!

As we close this delicious chapter today, I encourage you to embrace the joy of cooking and share it with everyone around you. Food has a remarkable way of bringing people together, and I’m all about fostering those connections through flavorful experiences. Until next time, stay hungry for flavor and keep spreading the love one plate at a time! Happy cooking! 🍍🥗✨

Sweet Pineapple Chicken Quinoa Salad

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• Author: beaucollier
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Gluten-Free

Print Recipe

Pin Recipe

Description

A vibrant bowl of flavor combining fluffy quinoa, succulent chicken, and the sweetness of pineapple tossed with zesty lemon and fresh herbs.

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Ingredients

Scale 1x2x3x

• 4 cups water
• 2 cups uncooked quinoa
• 2 Tablespoons olive oil
• 2 Tablespoons lemon juice
• 2 teaspoons ground ginger
• 1 1/4 teaspoon ground cumin
• 1 teaspoon salt
• 4 cups fresh arugula (roughly chopped)
• 2 cups cooked chicken breast (chopped)
• 1 1/2 cup shelled (whole) pistachios
• 1 cup chopped green onions
• 1 cup fresh cilantro (rinsed and finely chopped)
• 1 cup chopped dried pineapple
• 1 cup dried cherries (roughly chopped)
• 1 cup flaked (unsweetened) coconut

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Instructions

1. Rinse and cook quinoa: start by rinsing the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with the 4 cups of water. Bring it to a boil, reduce the heat to low, cover, and let it simmer for about 15 minutes until water is absorbed.
2. Prep your dressing: In a small bowl, whisk together the olive oil, lemon juice, ground ginger, ground cumin, and salt. Adjust to taste.
3. Chop and combine: In a large mixing bowl, combine your cooked quinoa, arugula, chopped chicken, pistachios, green onions, cilantro, dried pineapple, dried cherries, and coconut.
4. Mix the dressing: Drizzle your dressing over the salad mixture and gently fold everything together.
5. Taste and adjust: Always taste your creation! Adjust seasoning as necessary.
6. Chill out (optional): Let the salad chill in the refrigerator for about 30 minutes to meld flavors.

Notes

For a tropical twist, add diced mango or papaya. You can also substitute chickpeas for the chicken for a vegan option.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Tropical

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 8g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 1g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 20g
• Cholesterol: 60mg

Keywords: quinoa salad, chicken salad, tropical salad, healthy salad, summer salad

Street Corn Creamy Cucumber Chicken Salad: An Amazing Ultimate Recipe

Hey there, food lovers! I’m Beau Collier, and I’m thrilled to share one of my all-time favorite recipes that is a true celebration of fresh flavors and comfort—a dish that brings me joy every time I make it. Today, we’re diving into the scrumptious world of Street Corn Creamy Cucumber Chicken Salad. This dish bursts with freshness, combining grilled chicken and sweet corn with crunchy cucumbers and a creamy, flavorful dressing that showcases zesty lime and smoky paprika. It’s the perfect summer dish for picnics, barbecues, or just a cozy dinner at home. You can enjoy it straight from the bowl or as a filling for sandwiches and wraps.

Why the name, you ask? Well, if you’ve ever indulged in Mexican street corn—those luscious, buttery corn on the cob drizzled with lime and sprinkled with cheese—then you’ll appreciate how the flavors in this salad pay homage to that iconic street food. And let me tell you, this salad is not just a pretty face; it’s packed with protein and crunch that’ll leave you feeling satisfied yet ready to dive back into your day.

Like always, I’m here to guide you every step of the way. Cooking shouldn’t feel like a chore, and I aim to keep our time in the kitchen light and fun! So, roll up those sleeves, and let’s get into it!

Personal Story

Growing up, my summers revolved around food, family, and backyard barbecues. I can still hear the laughter and see the smoke wafting up on hot summer days. One dish that always made an appearance during these gatherings was grilled corn on the cob, slathered in butter and loaded with cheese. My aunt would whip it up like a pro, and I remember the way she would sink her teeth into that first bite, her eyes twinkling with delight.

Now, fast forward to my own kitchen, experimenting with recipes and flavors. One evening, I decided to mix those nostalgic flavors into a salad format, and that’s when this Street Corn Creamy Cucumber Chicken Salad was born. Not only did it remind me of those sunny days, but it also became a go-to dish in my personal repertoire, perfect for sharing with friends and family. Every time I make it, I’m reminded of my aunt’s gleeful chatter and the summer sun setting over the grill, a delicious moment frozen in time.

Ingredients

Let’s gather what you’ll need to whip up this delightful Street Corn Creamy Cucumber Chicken Salad:

• 2 cups grilled or roasted chicken, diced: Chicken is the star here, providing protein and heartiness. Feel free to use leftovers or rotisserie chicken for a quick shortcut!

• 1 cup sweet corn, grilled or canned: Sweet corn adds that essential pop of flavor. If using fresh corn, try grilling it first for a smoky profile. Canned corn works great—just drain and rinse to remove excess sodium.

• 1 large cucumber, diced: The cucumber brings a refreshing crunch. For an extra zing, consider using pickling cucumbers or even English cucumbers, which have fewer seeds and a thinner skin.

• ½ cup red onion, finely chopped: Onions lend a touch of sharpness. If you want a milder flavor, soak them in cold water for 10 minutes before adding them, then drain.

• ½ cup mayonnaise: The creamy base of our salad—by trading in half for Greek yogurt (see below), you’ll lighten it up while still keeping it luscious.

• 2 tablespoons Greek yogurt: This tangy, creamy addition not only enhances flavor but also provides a dose of probiotics. You can use regular yogurt or even sour cream, but Greek yogurt holds up best.

• 1 tablespoon lime juice: A burst of acidity that brightens the entire dish. You can substitute with lemon juice if limes aren’t available.

• 1 tablespoon cilantro, chopped: For that fresh, herbal note, plus some color! If you’re not a fan, parsley is a great substitute.

• 1 teaspoon smoked paprika: This spice adds a smoky depth reminiscent of grilled corn. If you want it spicier, try chili powder instead!

• 1 teaspoon salt (to taste): Seasoning to bring all the flavors together.

• ½ teaspoon black pepper: A sprinkle to add warmth and enhance the tastes.

• Optional: crumbled feta cheese for garnish: This is my secret ingredient that makes everything even better! Feta adds a salty creaminess that pairs beautifully with the other flavors.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to put this delicious dish together:

1. Prepare Your Ingredients:
   Start by gathering all your ingredients and chopping your veggies. This is known as mise en place, and it makes cooking smoother! Dice the chicken, cucumber, and onion, and don’t forget to chop your cilantro.

2. Cook the Chicken:
   If you’re using raw chicken, grill or roast it until it reaches an internal temperature of 165°F. Season the chicken with salt, pepper, and a sprinkle of paprika for flavor before grilling. Then, allow it to rest for a few minutes before dicing it up.

   Chef Tip: If you’re not keen on grilling, a stovetop skillet works just as well. Just add a splash of olive oil and cook over medium heat until golden.

3. Prep the Corn:
   If using corn on the cob, grill it for about 10 minutes until charred, then let it cool a bit before slicing the kernels off the cob. If using canned corn, simply drain and rinse it.

   Chef Hack: For extra smokiness, after grilling, brush the corn with a bit of butter and a pinch of smoked paprika before slicing!

4. Combine the Base Ingredients:
   In a large mixing bowl, combine the diced chicken, corn, cucumber, and red onion. Toss gently until these beauties are mixed.

5. Whisk the Dressing:
   In a separate bowl, whisk together the mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and black pepper until smooth. Taste and adjust seasoning as necessary.

   Chef Insight: If you like it creamier, add more mayonnaise or yogurt, or even a touch of ranch dressing!

6. Mix, Mix, Mix:
   Pour the dressing over your chicken mixture and fold it all together until everything is well coated. Don’t rush this step; fold gently to keep the cucumber crisp.

7. Chill Out:
   Cover the salad and let it chill in the fridge for at least 30 minutes. This helps the flavors meld together beautifully.

   Chef Tip: This salad is even better the next day, so feel free to make it ahead of time!

8. Serve:
   When you’re ready to dig in, give it another gentle stir. If you fancy, sprinkle some crumbled feta cheese on top for that extra pop of flavor. Serve it chilled on a bed of greens, in a sandwich, or in a tortilla!

Serving Suggestions

Now, let’s talk about how to plate or serve this creamy delight! Place the Street Corn Creamy Cucumber Chicken Salad on a vibrant bed of greens for a colorful and nutritious meal. You can use crisp romaine, mixed greens, or even spinach for some added color.

For a more casual flair, consider serving it in tortilla wraps or sandwich bread for a handheld feast that’s also picnic-friendly! If you’re in the mood for something extra special, why not serve it in avocado halves? You just have to scoop out some flesh (save it for guacamole, of course!) and fill those green cups with the salad—it’s as beautiful as it is delicious.

If you have some extra time, serve this salad alongside homemade tortilla chips. Take flour or corn tortillas and cut them into wedges. Bake or fry them until crispy—they make a fantastic dipper!

Recipe Variations

Let’s jazz things up a bit, shall we? Here are a few creative twists for your Street Corn Creamy Cucumber Chicken Salad:

1. Spicy Kick: Add diced jalapeños or a splash of hot sauce to your dressing for a fiery take that will tingle your taste buds!

2. Tex-Mex Twist: Mix in black beans or diced bell peppers for added texture and flavor. These ingredients also amp up the protein and fiber.

3. Herb Medley: Instead of cilantro, try fresh dill or basil for a completely different herbaceous vibe. Each herb will bring a unique taste that’s equally refreshing!

4. Fruit Fusion: Toss in diced mango or pineapple for a sweet-and-savory combo that pops with tropical flavors.

5. Creamy Avocado: For a richer texture, mash an avocado into the dressing; it makes everything smooth and adds healthy fats.

Chef’s Notes

This recipe has evolved quite a bit over time! What started as a simple chicken salad has turned into a full-blown summer staple for me. The addition of sweet corn and creamy textures give it that irresistible comfort-food vibe. Whenever I serve it up, I’m flooded with memories of those family barbecues, accompanied by laughter and love. The best part? Everyone in the family has their spin on it—my sister loves adding diced tomatoes, while my dad insists on squeezing extra lime juice on top!

Remember, cooking is about experimenting and finding what you love the most. So feel free to play around with the ingredients; there’s truly no wrong way to do it, as long as you have fun along the way!

FAQs and Troubleshooting

Here are some common questions about the recipe that will help you nail it:

1. Can I use leftover rotisserie chicken for this salad?

Absolutely! In fact, rotisserie chicken is one of my go-to shortcuts. It saves time and adds great flavor. Just shred or dice the pieces, and you’re good to go!

2. What if I don’t like cucumber?

No problem! You can substitute cucumbers with diced bell pepper or celery for crunch. Even shredded carrots could add a lovely sweetness and texture.

3. How long can I store the salad?

This salad can be stored in an airtight container in the fridge for up to 3 days. Just note that the cucumbers may lose some crunch over time, so it’s best enjoyed fresh!

4. Can this be made vegan?

You bet! Replace the chicken with chickpeas or grilled tofu, use vegan mayonnaise, and skip the feta. You can also throw in some diced avocado for a rich, creamy texture.

Nutritional Info

Now, let’s talk nutrition. A serving of this Street Corn Creamy Cucumber Chicken Salad (approximately 1 cup) is packed with:

• Calories: ~350
• Protein: ~30g
• Carbohydrates: ~15g
• Fat: ~25g (with healthy fats from avocado and mayonnaise)
• Fiber: ~3g

This nutrient-dense salad provides a great source of protein and healthy fats while keeping carbs in check. Plus, it’s filled with vitamins and minerals from all the fresh ingredients! Whether you’re watching your macros or simply trying to eat wholesome food, this dish holds a delightful balance.

Final Thoughts

So there you have it, folks! The ultimate Street Corn Creamy Cucumber Chicken Salad—packed with flavor, memories, and a touch of summer nostalgia. Each bite is like a bite of sunshine, reminding me that cooking is all about celebrating the good things in life and sharing them with the people we love.

Food should always be an adventure, and I hope you take this recipe and let it inspire you in your kitchen. Whether you stick to the classic version or get adventurous with all those creative twists, there’s no doubt you’ll end up with something delicious. So grab a fork, dig in, and enjoy your time in the kitchen—I know I did!

Thanks for stopping by Feastical today! Until next time! Happy cooking! 🍽️

Street Corn Creamy Cucumber Chicken Salad

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• Author: beaucollier
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: None

Print Recipe

Pin Recipe

Description

A refreshing summer salad combining grilled chicken, sweet corn, crunchy cucumbers, and a creamy dressing with lime and smoky paprika.

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Ingredients

Scale 1x2x3x

• 2 cups grilled or roasted chicken, diced
• 1 cup sweet corn, grilled or canned
• 1 large cucumber, diced
• ½ cup red onion, finely chopped
• ½ cup mayonnaise
• 2 tablespoons Greek yogurt
• 1 tablespoon lime juice
• 1 tablespoon cilantro, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon salt (to taste)
• ½ teaspoon black pepper
• Optional: crumbled feta cheese for garnish

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Instructions

1. Prepare your ingredients by chopping the chicken, cucumber, and onion, and chopping the cilantro.
2. Cook the chicken until it reaches 165°F, seasoning it with salt, pepper, and paprika before grilling.
3. Prep the corn by grilling it for 10 minutes or rinsing canned corn.
4. Combine the diced chicken, corn, cucumber, and red onion in a large mixing bowl.
5. Whisk the mayonnaise, Greek yogurt, lime juice, cilantro, smoked paprika, salt, and black pepper until smooth.
6. Mix the dressing with the chicken mixture gently until well coated.
7. Chill the salad in the fridge for at least 30 minutes to meld flavors.
8. Serve chilled with optional feta cheese on top.

Notes

For a spicier kick, add diced jalapeños, or for a tropical twist, include diced mango or pineapple.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 25g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: salad, chicken salad, summer recipe, creamy dressing, healthy meal