Light Chicken Salad
- Number of Servings: 4
Ingredients
2 Chicken breasts, bone in with skin 2 celery sticks1/2 cup chopped onion1/2 cup chopped parsleyDressing:1/4 cup light mayo1/4 lowfat buttermilk1 Tbsp lemon juice1 Tbsp dijon mustard1/2 tsp pepper1/4 tsp sea salt
Makes 4 servings
Use either left over chicken breasts, or bake your own. To bake: Pre heat oven at 375 F . Salt and pepper 2 bone in with skin chicken breasts. Bake for 35-40 minutes or until meat thermometer until golden brown and juices are clear. Cool, remove skin and shrewd cooked chicken. In a medium mixing bowl mix light mayo, buttermilk, Dijon mustard, lemon juice, salt, and pepper. Finely chop onion, and celery add bowl. Chop parsley and add to bowl. Last add the cooled chicken. Mix together and serve.
Serve either on a bread, or on a bed of lettuce.
Optional mix in's - grapes, cranberries, scredded carrots, or other fruit or vegatable.
Number of Servings: 4
Recipe submitted by SparkPeople user VMLINN.
Use either left over chicken breasts, or bake your own. To bake: Pre heat oven at 375 F . Salt and pepper 2 bone in with skin chicken breasts. Bake for 35-40 minutes or until meat thermometer until golden brown and juices are clear. Cool, remove skin and shrewd cooked chicken. In a medium mixing bowl mix light mayo, buttermilk, Dijon mustard, lemon juice, salt, and pepper. Finely chop onion, and celery add bowl. Chop parsley and add to bowl. Last add the cooled chicken. Mix together and serve.
Serve either on a bread, or on a bed of lettuce.
Optional mix in's - grapes, cranberries, scredded carrots, or other fruit or vegatable.
Number of Servings: 4
Recipe submitted by SparkPeople user VMLINN.
Nutritional Info Amount Per Serving
- Calories: 206.0
- Total Fat: 6.7 g
- Cholesterol: 74.3 mg
- Sodium: 466.2 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 1.3 g
- Protein: 28.6 g
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