Saturday, May 21, 2011

Light Chicken Salad

I love love love this recipe. I make a good-sized batch every few months and bask in a week of wonderful sandwiches. You can add stuff if you'd like - occasionally I add a half-ounce of chopped walnuts to a serving, and chopped apples, craisins, or grape halves could be good. That's what is so great - you can mix and match, add and subtract until you find what tastes best and what works for you.

Chicken Salad

2/3 cup chopped celery
8-9 oz. chopped cooked chicken breast
1/2 tsp salt
1/4 tsp black pepper
1/2 Tbsp dried parsley
1/2 Tbsp dried dill weed
1 tsp Dijon mustard
1 tsp lemon juice
2 Tbsp fat-free mayonnaise
2 Tbsp mayonnaise made with olive oil (or regular)
1 Tbsp sour cream (fat-free or light)

In a large bowl combine Dijon mustard, lemon juice, mayonnaise, and sour cream. Mix all dry seasonings into cream mixture, stir well, then add chicken and celery until completely covered. Chill in refrigerator before serving.

Eat it on whole wheat bread or on lettuce leaves to be extra good. This recipe usually yields about 4-5 lunch sandwiches for me, but you can eat tons of it in one sitting and still be pretty guilt-free! :) Make it in larger batches if that's your plan...


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