Wednesday, September 29, 2010

Lighter Chicken Salad

I absolutely love this recipe, I have tried a few chicken salads and this is by far my favorite...I used rotisserie chicken instead of boiled chicken. Enjoy!

4 boneless skinless chicken breast halves
1/4 cup light mayo
1/4 cup low-fat buttermilk
1 TB Dijon mustard
1 TB fresh lemon juice
1/2 to 1 tsp hot sauce
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 cup chopped fresh parsley

1. Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.

2. In a medium bowl, stir together mayo, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serves 6

1 comment:

whitney blane said...

that looks so delicious! Now i have to decide between this and an egg tahini salad recipe i found for hard to choose!!