CoffeeGirl
05-25-2006, 04:24 PM
POINTSŪ Value | 4
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy
main meals | This savory chicken salad recipe is part of our Perfectly Simple series. Click here to view other recipes in this series
Ingredients
1 pound uncooked boneless, skinless chicken breast
1/2 cup celery, finely diced
1/3 cup dill pickle(s), or sweet gherkins, finely diced
1/4 cup reduced-calorie mayonnaise
2 Tbsp reduced-fat sour cream
2 Tbsp parsley, fresh, chopped
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a boil. Boil until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch cubes.
Transfer chicken to a large bowl and add celery, pickles, mayonnaise, sour cream, parsley, mustard, lemon juice, salt and pepper; mix until blended. Yields about 1 cup per serving.
Notes
We lightened up this classic with reduced-calorie versions of mayonnaise and sour cream. For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts (for a total POINTS value of 5 per serving).
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy
main meals | This savory chicken salad recipe is part of our Perfectly Simple series. Click here to view other recipes in this series
Ingredients
1 pound uncooked boneless, skinless chicken breast
1/2 cup celery, finely diced
1/3 cup dill pickle(s), or sweet gherkins, finely diced
1/4 cup reduced-calorie mayonnaise
2 Tbsp reduced-fat sour cream
2 Tbsp parsley, fresh, chopped
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Instructions
Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a boil. Boil until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch cubes.
Transfer chicken to a large bowl and add celery, pickles, mayonnaise, sour cream, parsley, mustard, lemon juice, salt and pepper; mix until blended. Yields about 1 cup per serving.
Notes
We lightened up this classic with reduced-calorie versions of mayonnaise and sour cream. For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts (for a total POINTS value of 5 per serving).