Chicken Salad Spark Together 9/10/11 at 12 noon
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Water, tap, .5 cup (8 fl oz) *Ginger Garlic Paste, .33 tbsp Thyme, ground, 1 tbsp Sage, ground, 1 tbsp Chicken Breast, no skin, 5 breast, bone and skin removed (3#)Mayonnaise, Hellman's Light, 4 tbsp Celery, raw, 1 cup, diced Onions, raw, .25 cup, chopped *Kraft Fat Free Italian Salad Dressing, 2 tbsp Salt, 1 dash Pepper, black, 1 dash
Directions
In a shallow fry pan, dissolve 1 teaspoon of ginger garlic paste into .5 cup water. Add 1 tablespoon each of Thyme and Sage to this liquid, and bring to a simmer. Add chicken breasts and simmer until chicken breasts are completely cooked through. (The smaller the chicken pieces, the faster it will cook, so less water may be used if you choose to cut chicken into smaller pieces before cooking) If you choose, you can raise the heat to boil off most of the water and VERY LIGHTLY brown the chicken. Careful not to let the chicken get dry. Set aside to cool.

Chop 1 cup of celery and .25 cup of onions into a mixing bowl. Add 2 tablespoons of fat free Italian Salad Dressing and mix well. Add 4 tablespoons of light mayonnaise and mix well. Chop up the cooked and cooled chicken breast and add to bowl with a dash of salt and pepper, and mix it all together. Refrigerate for at least 4 hours. Serve cold, and enjoy!

Serving Size: Makes about 2 quarts or 8 one cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user OURMAMAM.
Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 151.8
  • Total Fat: 3.0 g
  • Cholesterol: 70.1 mg
  • Sodium: 224.6 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 27.5 g

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