Recipe: Chicken salad

This classic comfort food is perfect for either a picnic lunch or a quick-but-healthy meal at home. It’s also a great use for leftover chicken.

I use reduced-fat mayonnaise to cut calories and fat content, and add Dijon mustard and lemon juice for a burst of extra flavor. Celery, green onions and almonds add both crunch and fiber.

I may pile a generous portion of the chicken salad onto whole grain bread or a whole grain bun for a delicious sandwich. Or I may enjoy a scoop with salad greens.

Leftovers can be frozen for up to two months or will keep in the refrigerator for up to four days.

This recipe makes four 3/4-cup servings.

Ingredients

  • 2 cooked boneless skinless chicken breasts
  • 3/4 cup reduced-fat mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 tablespoon lemon juice
  • 2 stalks celery
  • 2 green onions
  • 1/4 cup unsalted sliced almonds
  • Ground black pepper to taste

Directions

Dice or shred the chicken, dice the celery and thinly slice the green onions. Combine, add almonds and stir until well blended.

In a small dish, combine the mayonnaise, mustard, lemon juice and black pepper and stir until well blended before adding to the chicken mixture and blending well.

If you wish, chill in the refrigerator for an hour or so before serving.

Nutrition information

Serving size: 3/4 cup | Calories: 240 | Carbohydrates: 9 g | Protein: 17 g | Fat: 14 g | Saturated Fat: .5 g | Cholesterol: 45 mg | Sodium: 350 mg | Potassium: 230 mg | Fiber: 2 g | Sugar: 0 g | Vitamin A: 4% | Vitamin C: 6% | Calcium: 2% | Iron: 4%