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

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

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
1	cup	mayonnaise, light or to taste	*
1 ½	teaspoons	dill weed, dried	*
½	teaspoon	kosher salt
½	teaspoon	black pepper
1	tablespoon	lemon juice
2	pound	chicken breast halves, boneless, skinless baked, and pulled -1/4 inch x 2"
1	cup	celery small dice
1	cup	scallions, spring or green onions small dice

Ingredients

Amount	Measure	Ingredient	Features
237	ml	mayonnaise, light or to taste	*
7.5	ml	dill weed, dried	*
2.5	ml	kosher salt
2.5	ml	black pepper
15	ml	lemon juice
907.2	g	chicken breast halves, boneless, skinless baked, and pulled -1/4 inch x 2"
237	ml	celery small dice
237	ml	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.