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Larry's Low Fat Chicken Salad

Larry's Low Fat Chicken Salad 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.













Trans-fat Free, Low Carb


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


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.


* not incl. in nutrient facts

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lynn in ma


almost 10 years ago

Nutrition Facts

Serving Size 188g (6.6 oz)
Amount per Serving
Calories 25819% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 325mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 95g
Vitamin A 5% Vitamin C 8%
Calcium 4% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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