Chopped chicken salad
2
Points®
Total Time
10 min
Prep
5 min
Cook
5 min
Serves
2
Difficulty
Easy
We’ve given classic chicken salad a fresh spin by incorporating aromatic fresh tarragon, green beans, bell pepper and celery. Dressed in a tangy mixture of lemon juice and mayonnaise, this version has a delicious tang. To keep the recipe simple, we’ve used rotisserie chicken from the deli, but any leftover cooked chicken will do. We call to mound the salad on a crisp bed of mixed greens. If you want to shake this salad up a bit, spoon the salad into lettuce leaves to make wraps instead. Either way, it makes a great portable lunch for when you’re on the go—just pack the chicken mixture and the lettuce separately.
Ingredients
Fat free mayonnaise
¼ cup(s)
Fresh lemon juice
2 Tbsp
Fresh tarragon
1 Tbsp, leaves, minced
Black pepper
½ tsp
Cooked boneless skinless chicken breast
1 cup(s), chopped, rotisserie-style
Frozen green beans
2 cup(s), thawed and chopped into 1-inch pieces
Bell pepper
¾ cup(s), red, diced, seeded and stemmed
Celery
½ cup(s), chopped, thinly sliced
Mixed greens
4 cup(s), Italian-style blend
