Chicken Salad With Tofu Herb Dressing

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 24 oz. cooked boneless, skinless chicken breast*
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1/2 cup finely diced celery
  • 3 Tablespoons minced red onion
  • 1/2 jalepeno, minced
  • 1 recipe creamy herb dressing (below)
  • 4-8 lettuce leaves


*The chicken can be left over chicken, or for best results, cook covered in lightly simmering low fat, low sodium chicken broth.

1. Cut chicken into a large dice. Add remaining ingredients except for the lettuce leaves. Place in the refrigerator for 1-2 hours to let the flavors marry.

2. Serve chicken salad on a bed of lettuce.

Creamy Herb Dressing


  • 12 oz. soft silken tofu
  • 2 Tablespoons extra virgin olive oil
  • 3 Tablespoons white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 green onions, finely chopped
  • 1 cup chopped assorted fresh herbs
  • 2 teaspoons Dijon mustard
1. Place all ingredients in a blender and process until smooth. Refrigerate until needed.

Nutritional Analysis, Total: Cals: 319, Tfat: 11gm, Chol: 99mg, Sodium: 432 mg, TCarb: 8gm, Fib: 2gm, Pro: 44gm

Nutritional Analysis, Chicken Salad only: Cals: 206, Tfat: 2gm, Chol: 99mg, Sodium: 128mg, TCarb: 4gm, Fib: 1gm, Pro: 40gm

Nutritional Analysis, Dressing only: Cals: 113, Tfat: 9gm, Chol: 0mg, Sodium: 304mg, TCarb: 4gm, Fib: 1gm, Pro: 4gm

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