Chicken Salad with Dill and Roasted Red Peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 6.5 g
  • Cholesterol: 18.2 mg
  • Sodium: 299.1 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Chicken Salad with Dill and Roasted Red Peppers calories by ingredient


Introduction

I found this recipe when I was looking for a great way to use my hundreds of dill plants in the garden! My 6 year old gave it great reviews!! I found this recipe when I was looking for a great way to use my hundreds of dill plants in the garden! My 6 year old gave it great reviews!!
Number of Servings: 6

Ingredients

    1/4 cup flat leaf parsley
    1/4 cup basil leaves
    1/2 cup fresh dill sprigs
    2 oil-packed anchovies
    1 small garlic clove
    1/3 cup light mayonnaise
    1/3 cup low-fat sour cream
    2 tablespoons lemon juice
    1/8 teaspoon freshly ground black pepper
    1 pound cooked chicken, chopped into bite size pieces
    2 roasted red peppers, chopped
    3 celery ribs, thinly sliced

Directions

Place herbs, anchovies, and garlic in a blender or food processor. Pulse to chop. Add mayonnaise, sour cream, and lemon juice. Process until smooth. Place chicken, peppers, and celery in a bowl. Toss with herbed mayonnaise. Tastes great on Arnold 100 calorie sandwich thins!

Number of Servings: 6

Recipe submitted by SparkPeople user GYM-PRINCESS.