Light Chicken Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Light Chicken Salad calories by ingredient
Introduction
Do you love chicken salad, or are you looking for another great way to use your leftovers? Do you love chicken salad, or are you looking for another great way to use your leftovers?Number of Servings: 4
Ingredients
-
2 Chicken breasts, bone in with skin
2 celery sticks
1/2 cup chopped onion
1/2 cup chopped parsley
Dressing:
1/4 cup light mayo
1/4 lowfat buttermilk
1 Tbsp lemon juice
1 Tbsp dijon mustard
1/2 tsp pepper
1/4 tsp sea salt
Directions
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.