Chicken Salad with Rosemary & Mayonnaise
Yield
4 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
celery stalks
|
|
| 3 | cups |
chicken
cubed, cooked |
|
| ½ | cup |
mayonnaise, fat free
|
|
| ½ | cup |
sour cream, non-fat
|
|
| 1 | teaspoon |
rosemary leaves
dried, crumbled, or 1 tb fresh rosemary |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
celery stalks
|
|
| 7.1E+2 | ml |
chicken
cubed, cooked |
|
| 118 | ml |
mayonnaise, fat free
|
|
| 118 | ml |
sour cream, non-fat
|
|
| 5 | ml |
rosemary leaves
dried, crumbled, or 1 tb fresh rosemary |
|
Directions
Thinly slice the celery and combine it in a bowl with the chicken.
Blend together the mayonnaise, sour cream and rosemary.
Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed.
Serve immediately or refrigerate for up to 24 hours.
