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

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