Ingredients
| 2 1/2 |
cups cooked skinless chicken breast |
| 1/4 |
cup fresh lemon juice |
| 1/4 |
cup plain nonfat yogurt |
| 1 |
tablespoon nonfat sour cream |
| 2 |
tablespoons chopped fresh dill |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon black pepper |
| 2/3 |
cup celery, thinly sliced |
| 1/2 |
cup scallions, thinly sliced |
Directions
- Finely chop all ingredients before preparing salad.
- In a medium mixing bowl, toss the chicken with lemon juice. Refrigerate for 30 minutes.
- In a small bowl, whisk together the mayonnaise, yogurt, sour cream, dill, salt and pepper.
- Add the celery, and scallions to the chicken in the mixing bowl. Add the dressing and stir to blend well.
- Refrigerate the salad for 30 minutes or up to 4 hours before serving.
- Spread finely chopped salad as sandwich filling, spooning onto firm bread or bagel halves, or on a nice plate of lettuce; garnish with fresh herbs or a sprinkle of paprika.
Categories
Brunch, Salads, Side Dish
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