Lighter Chicken Salad
posted July 8, 2008 by Gina
I always make my chicken salad from scratch by cooking the chicken breast in chicken broth and I usually add some onion, parsley and celery to the broth to give the chicken a lot of flavor. Using light mayonnaise and some of the broth keeps the chicken salad moist without the added fat.
Lighter Chicken Salad Recipe
Gina’s Weight Watcher Recipes
Servings: 3 • Serving Size: 1/3 • Points +: 4 pts • Smart Points: 4
Calories: 169.4 • Fat: 5.3 g • Protein: 25.4 g • Carb: 4.1 g • Fiber: 1.0 g • Sugar: 0.0 g Sodium: 664.6 mg
- 2 pieces boneless chicken breasts
- 1 chicken bullion
- 1/4 onion, chopped
- 2 tbsp parsley chopped
- 2 celery stalks, finely chopped
- 3 tbsp Hellmann’s Lite Mayonnaise
In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.
Cut chicken into small pieces and place in a bowl. Add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.