Larry's Low Fat Chicken Salad
Saved in 17 recipe boxes and 4 cookbooks
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.
|1||cup||mayonnaise, light||or to taste*|
|1½||teaspoons||dill weed, dried||*|
|2||pound||chicken breast halves, boneless and skinless||baked, and pulled -1/4 inch x 2"|
|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.
First published: 2010-12-18 last updated: 2015-02-09