I have always loved eating chicken salad sandwiches! Unfortunately, they are usually full of terrible fat, calories, and come on croissants! Because I love them so much, I came up with a much healthier version that I don’t have to feel guilty about eating.
Despite the calorie and fat cut, this chicken salad is still full of flavor and has good crunch (thanks to the celery). I love putting this on some homemade wheat bread and enjoying it for lunch. I hope you can too now . . . without all the guilt!
Classic Chicken Salad
3 tablespoons light mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon extra-virgin olive oil
pinch of celery salt
salt and pepper
12.5 oz. can of chicken breast (I used Kirkland), drained
1-2 celery ribs, chopped fine
1 scallion, minced
1 tablespoon minced fresh parsley
Whisk the mayonnaise, lemon juice, olive oil, celery salt, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a medium bowl until smooth.
Stir in the chicken, celery, scallion, and parsley until well combined. Season with salt and pepper to taste and let sit until the flavors have blended, about 15 minutes, before serving.
Nutritional Information (Per serving = 1/4 of the recipe)
Fat: 5.8g (0.7g = Sat.)
Nutritional Information for Chicken Salad Sandwich
Per Serving = 1/4 of recipe plus 2 slices Sara Lee Delight Bread
Fat: 6.8g (0.7g = Sat.)