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Food and Nutrition

Cooking with Barbara Brown

 

 

  

 

 

Chocolate Chicken Salad

  • 1 tablespoon natural cocoa powder*

  • 2 teaspoons ground cumin

  • 2 teaspoons curry powder

  • 1 teaspoon paprika

  • 1/4 teaspoon salt

  • 1 pound skinless and boneless chicken breast cut in 4 pieces

  • 4 cups baby lettuce

  • 4 cups baby spinach

  • 1 apple, cored, cut in thin wedges

  • 1 bell pepper cut in 1/2-inch strips

  • 12 red seedless grapes, halved

  • 1/2 cup fat-free ranch dressing

      Preheat oven to 350oF.

  1. Spray baking sheet with non-stick vegetable spray.  Mix cocoa, cumin, curry powder, paprika and salt with fork on a small plate until well combined.  Dredge chicken pieces in mixture, coating well.  Arrange chicken on baking sheet. 

  2. Bake chicken until reaches 165oF in the center at the thickest part, 20 to 25 minutes.  Set aside.

  3. Combine lettuce and spinach, and divide among four plates.  Arrange apple slices on top of greens.  Add pepper strips, then grapes.  Cut chicken crosswise into 1/2-inch slices.  Arrange one-fourth of chicken on each salad.  Drizzle two tablespoons dressing over each salad.  Serve.

   Yields 4 servings.

Nutrition Facts
Servings per recipe:4 .................
Amount Per Serving
Calories 329..........................          Calories from fat 36
............................................................                    % Daily Value
Total Fat 4g............................     81                         5          5%
.........Saturated fat 1g1                                                          3%
Cholesterol 66mg.....3                                                         22%
Sodium 562mg........                                                            23%
Carbohydrate 43g............                                                   14%
............Dietary Fiber 10g........                                    13      42%
Protein 34g..........Vi                                                            68%
Vitamin A: 147%.....         Vitamin C: 136%             Folacin: 107%
Calcium: 23%.........          Iron: 27%                     Potassium: 58%     

Source: Modified from original source: American Institute for Cancer Research at http://www.aicr.org, 03/31/06

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu