Veggie Chicken Salad Squares

Low-Carbohydrate
Low-Cholesterol
Low-Sodium
Low-Sugar
Dish type
Appetizer
Serves
24
Ready in
28 minutes

Ingredients

  • 2 pkg. refrigerated crescent roll dough
  • 1 pkg. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp. dill
  • 1/4 tsp. pepper
  • 8 oz. shredded deli roasted chicken breast (2 cups)
  • 1/2 cup crumbled blue cheese (2 oz.)
  • 1 plum tomato, chopped
  • 1/3 cup shredded carrot
  • 1/2 cup coarsely chopped roasted cashews
  • 2 tbsp. chopped parsley

Directions

Prep Time
15 minutes*
Cook Time
13 minutes
Ready in
28 minutes
  1. Preheat oven to 375°F. Place dough in a single layer in an ungreased 15x10x1-inch baking pan. Press dough into the bottom and up the sides of the pan. Bake 13 to 17 minutes or until golden brown. Let cool on a wire rack at least 30 minutes.
  2. Meanwhile, in a small bowl stir together cream cheese, sour cream, dill and pepper. Spread over cooled crust. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley. Cut into squares, diamonds or triangles and serve immediately, or cover and refrigerate up to 2 hours.

Nutritional Information

Serving Size
1
Per Serving
Calories 131, Calories Fat , Total Fat 7g, Saturated Fat 3g, Cholesterol 18mg, Sodium 290mg, Carbohydrate 11g, Protein 5g
Serving Size1
Calories131
Calories (fat) extra213
Total Fat7g
Total Fat (extra)11
Saturated Fat3g
Saturated Fat (extra)18
Cholesterol18mg
Cholesterol (extra)6
Sodium290mg
Sodium (extra)12
Potassium83mg
Carbohydrate11g
Carbohydrate (extra)4
Fiber0g
Fiber (extra)3
Sugars2g
Protein5g
Vitamin C1mg
Vitamin C (extra)2
Iron1mg
Iron (extra)6