Chicken Salad Recipe

PREP TIME: 5minutes mins

COOK TIME: 5minutes mins

TOTAL TIME: 10minutes mins

YIELD: 6 servings

COURSE: Lunch, Salad

CUISINE: American

12 ounces cooked chicken breast (finely chopped (from 2 breasts of rotisserie chicken))

1/3 cup light mayonnaise

1/2 cup celery (chopped)

1/3 cup red onion (diced (or scallions or chives))

2 tablespoons chicken broth (optional)

1 teaspoon Dijon

1/2 teaspoon seasoned salt

black pepper (to taste)

Combine all ingredients in a medium bowl and mix well. Season with salt and pepper to taste.

Serve over salad, in a wrap, or in a sandwich

How to Poach Chicken Breast:

If you want to poach your chicken breast, follow these simple steps:

Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.

Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil. Reduce to a simmer and cook 5 minutes.

Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees.

Chicken will be cooked through. Let it cool and chop.

Serving: 1/2 cup, Calories: 131kcal, Carbohydrates: 2g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 50mg, Sodium: 307mg, Sugar: 1g – WW Points: 1