Nutritional Info

Nutrition Facts

Serving Size 1 (117g)

Calories 91
Calories from Fat 17 (18%)
Amount Per Serving %DIV
Total Fat 1.8g 3%
Saturated Fat 1.2g 6%
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 20.7mg 7%
Sodium 272.5mg 12%
Potassium 175.4mg 4%
Total Carbohydrate 5.2g 2%
Dietary Fiber 1.8g 7%
Sugars 1.2g
Protein 6g 12%

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Recipe Description
This hearty salad makes a refreshing choice for lunch.
Prep time
30 min
Cook time
50 min
Ready In
1 hr 20 min


Serves Tool

Serves To:USMetric
4   boneless, skinless chicken breast halves
1/2 Cup(c)  white wine
1 Dash(ds)  white worcestershire sauce
6 Ounce(oz)  chutney
1/2 Cup(c)  reduced fat mayonnaise
4 Cup(c)  fresh broccoli florets
5   green onions, thinly sliced
1/2 Cup(c)  dried cranberries


Preheat the oven to 350° F. Coat a 9 by 9 inch casserole with vegetable spray. Rinse the chicken and pat dry. Place the chicken in the prepared baking dish. Combine the wine and Worcestershire sauce, pour over the chicken. Cover and bake for 45 to 50 minutes, or until tender. Drain, cool, and cut into bite sized pieces. Set aside. While the chicken is cooking, combine the chutney and mayonnaise and efrigerate until ready to use. Combine the broccoli, green onions, cranberries and chicken. Spoon the mayonnaise mixture over all, tossing gently to coat. Cover and refrigerate until ready to serve.

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Broccoli Chicken Salad
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