Emerald Chicken Salad

Emerald Chicken Salad


5 servings


  • 2 cups diced cooked chicken
  • 3 tablespoons chopped green onion
  • 1/2 cup chopped celery, including leaves
  • 1 cup chopped parsley
  • 1 cup cooked green peas, drained
  • 1/2 cup low fat mayonnaise
  • 1/2 cup lowfat plain yogurt
  • 3 to 5 drops Tabasco
  • 1/4 teaspoon pepper
  • 1 cup Chopped Pecans, toasted
  • 8 lettuce leaves
  • paprika


  1. In a bowl, mix diced chicken, green onion, celery, parsley, and peas; chill.
  2. In a separate bowl, blend mayonnaise, yogurt, pepper and Tabasco sauce; chill.
  3. When ready to serve, combine dressing with chicken mixture and add pecans.
  4. Serve on lettuce leaves. Sprinkle with paprika, if desired.

Chef’s tip

Special Diets:
Recipe Adjustments for Emerald Chicken Salad:
Select diet; follow recipe using substitutions below.

Reduced Sodium: No change.
Reduced Cholesterol: Reduce portion size to 1/2 serving. 28 mg cholesterol per serving.
Reduced Calorie: Omit pecans and reduce portion size to 1/6 of recipe. 198 calories per serving.

Diabetic Exchange (for original recipe): 3 meat exchanges & 2 vegetable exchanges & 3 fat exchanges.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.