Larry's Low Fat Chicken Salad
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.
Ingredients
| 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 |
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.
Nutrition Facts
Serving Size 188g (6.6 oz)
lynn in ma
Perfect!
almost 10 years ago