Dr. Tina Marcantel, RN, NMD

Rosemary Peach Chicken Salad

published by Dr. Marcantel on February 3rd, 2010 Print this page

Dr. Tina Marcantel

8 ounces chopped cooked chicken breast                 2 tablespoons mayonnaise*

1 stalk chopped celery                                                1 tablespoon fresh chopped rosemary

1/2 cup chopped fresh peach (or mango)                a sprinkle of stevia to sweeten

2 tablespoons chopped walnuts

*I like Smart Balance mayonnaise because it contains flax oil, olive oil, and canola oil.

Mix all ingredients together well. This goes well with rye crackers with caraway seeds.

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