Larry's Low Fat Chicken Salad

Name: Larry's Low Fat Chicken Salad
Yield: 6
Cuisine: Fusion
Ingredients: mayonnaise, light; dill weed, dried; kosher salt; black pepper; lemon juice; chicken breast halves, boneless, skinless; celery; scallions, spring or green onions

Submitted by lschodroski

A great Sandwich maker and a light Summer Main Dish with a side salad, or as a salad topper, or stuffed into a Wrap or Tomato. Best served next day as flavors will have blended better.

YIELD

6 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

CUP MAYONNAISE, LIGHT
or to taste *

1 ½

TEASPOONS DILL WEED, DRIED *

TEASPOON KOSHER SALT

TEASPOON BLACK PEPPER

TABLESPOON LEMON JUICE

POUND CHICKEN BREAST HALVES, BONELESS, SKINLESS
baked, and pulled -1/4 inch x 2"

CUP CELERY
small dice

CUP SCALLIONS, SPRING OR GREEN ONIONS
small dice

Directions

Finely chop the green part of the scallions and finely dice the celery. Set aside.

Use leftover cooked chicken or trim chicken of all excess fat. Salt and pepper chicken to taste. Lightly oil a baking sheet and place chicken on sheet.

Bake in a 350℉ (180℃) F oven until done and juices run clear when tested and no pink remains. Once done let cool to room temperature or place in the refrigerator to cool down.

Once cool shred chicken and place into a large mixing bowl.

In another mixing bowl, mix together the light mayonnaise, dried dill weed, lemon, salt and black pepper. Whisk until creamy.

Add the celery, scallions to chicken and mix. Pour the dressing over this mixture and mix using your hands, mix thoroughly.

Place mixed salad into a container, cover and refrigerate until serving time.