Tuesday, September 25, 2012

Lighter Chicken Salad

Lighter Chicken Salad
                                          Picture from marthastewart


1 tablespoon coarse salt

1 teaspoon fresh black ground pepper

4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

¼ cup light mayonnaise

¼ cup low-fat buttermilk

1 tablespoon Dijon mustard

1 tablespoon fresh lemon juice

½ teaspoon hot sauce

2 celery stalks, finely chopped

½ small red onion, finely chopped

¼ cup chopped fresh parsley


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.

In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce.

Stir in chicken, celery, onion, and parsley.

Season with salt and pepper.

Serve on bread or over greens.

Serve 4.

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