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Scoop Chicken Salad Lunch

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Scoop Chicken Salad Lunch
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2
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Create personalized lunch kits like this. Look for divided containers to make packing easy.

Ingredients

12
Old El Paso™ mini taco shells, from 3.8-ounce package
1
cup finely chopped cooked chicken
1/4
cup diced apple
1/4
cup diced celery
1/4
cup Yoplait® Original peach yogurt

Directions

  • 1 Heat taco shells as directed on package. Cool shells. Meanwhile, in small bowl, combine all remaining ingredients; mix well.
  • 2 For each serving, spoon chicken salad into small plastic food container with cover. Pack 6 mini taco shells in another small plastic food container with cover. Pack containers in insulated lunch bag with ice pack.
  • 3 At lunchtime, break taco shells; use to scoop up chicken salad.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Tips  

Leftover baked taco shells or large corn chips can be used as scoopers instead of mini taco shells.

Have dried cranberries or raisins? Toss them in.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
305
(
Calories from Fat
110
)
Daily Value
Total Fat
12 g
(
Saturated Fat
2 g
)
Cholesterol
60 mg
Sodium
250 mg
Potassium
330 mg
Total Carbohydrate
26 g
(
Dietary Fiber
2 g
)
Protein
23 g
Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
2 Starch; 2 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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