Photo of Chicken Salad by WW

Chicken Salad

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


Cooked skinless boneless chicken breast

¾ pound(s), cut into bite-sized pieces


½ cup(s), finely diced

Unsweetened dill pickle

cup(s), or sweet gherkins, finely diced

Reduced calorie mayonnaise

¼ cup(s)

Fat free sour cream

2 tbsp(s)

Fresh parsley

2 tbsp(s), fresh, chopped

Dijon mustard

1 tsp(s)

Fresh lemon juice

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly ground


  1. Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.