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Chicken salad

Chicken salad

2
Points®
Total Time
10 min
Prep
10 min
Serves
6
Difficulty
Easy
We might have lightened up this classic sandwich filling, but we kept its traditional creamy consistency by using reduced-fat mayonnaise and sour cream for the dressing. Finely diced celery offers crunch and pickles give it zing. With this versatile recipe, you could also customise it by adding other vegetables like finely chopped capsicum or red onion. Or you can opt to turn it into a “wrap” by spooning into crisp lettuce leaves or use it as a dip for celery sticks. This recipe serves six so if you have leftovers enjoy it for lunch the next day.

Ingredients

Cooked skinless chicken breast

350 g, shredded

Celery

2 stick(s), finely diced

Pickled cucumber, drained

cup(s), finely diced

97% fat-free mayonnaise

¼ cup(s), (75g)

Light sour cream

2 tbs

Fresh flat-leaf parsley

2 tbs, chopped

Dijon mustard

1 tsp

Lemon juice

1 tsp

Instructions

  1. Place all ingredients in a large bowl; mix until well combined. Season with salt and pepper.