Chicken salad
2 - 3
PersonalPoints™ per serving
Total Time
10 min
Prep
10 min
Cook
0 min
Serves
6
Difficulty
Easy
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.
Ingredients
Cooked skinless boneless chicken breast(s)
¾ pound(s), cut into bite-sized pieces
Uncooked celery
½ cup(s), finely diced
Unsweetened dill pickle(s)
⅓ cup(s), or sweet gherkins, finely diced
Reduced calorie mayonnaise
¼ cup(s)
Reduced-fat sour cream
2 Tbsp
Fresh parsley
2 Tbsp, fresh, chopped
Dijon mustard
1 tsp
Fresh lemon juice
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground