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5 minutes
Prep: 5 minutes
Cook: 0 minutes
96 calories per serving view nutrition facts
6 servings
suggest servings
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| 2 | cups | chicken | cooked and diced |
| 2 | cups | apples | unpared and diced |
| 1/2 | cup | celery | chopped |
| 1/4 | cup | raisins, seedless | |
| 1 | tablespoon | lemon juice | |
| 1/2 | cup | mayonnaise | or salad dressing |
| 6 | each | lettuce cups |
Mix all ingredients except lettuce.
Chill thoroughly. Serve in lettuce cups.
| % Daily Value* | |
| Total Fat 7.0g | 10% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 147mg | 6% |
| Total Carbohydrate 10.0g | 3% |
| Dietary Fiber 0.0g | 1% |
| Sugars 5.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 2% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Growing up, rhubarb to me was a special treat that my friends and I got from our parents once a year. We didn’t know where it came from, how it was grown and what it even looked like as a plant. ...
This is a delicious, filling, easily customizable recipe! I made it with red lentils which cooked faster, so I set them aside and then cooked the potato, etc. in water, then added the lentils back in with the zucchini. I used unpeeled red potatoes, and I substituted a splash of Worcestershire sauce for the bouillion. I also left out the salt, and added black pepper, cayenne pepper and turmeric. Yum, yum! Perfect for serving over brown rice.
