2 hrs 20 mins
From "The Good Carb Cookbook", posted for safe-keeping. Note: you can substitute 3 (6oz) cans of chicken breast (drained) for the fresh chicken. Cook times = refrigeration time.
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Units: US | Metric
- 2 cups diced cooked chicken or 2 cups cooked turkey breast
- 8 ounces water chestnuts, drained and coarsely chopped
- 1/2 cup thinly sliced celery
- 1/2 cup toasted sliced almonds
- 1/4 cup sliced scallion
- 1/3 cup fat-free mayonnaise or 1/3 cup light mayonnaise
- 1/4 cup nonfat sour cream or 1/4 cup light sour cream
- 1 tablespoon finely chopped fresh dill weed or 1 teaspoon dried dill
- 1/8 teaspoon white pepper
- 1Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
- 2Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
- 3Add the mayonnaise mixture to the chicken mixture and toss to mix well. Stir in a little more mayonnaise if the mixture seems too dry.
- 4Cover the salad and chill for at least 2 hours before serving. Use as a sandwich filling, serve over a bed of fresh greens, or use to fill a cantaloupe or avocado half.
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Nutritional Facts for Almond-Dill Chicken Salad (Lowfat and Very Low GI)
Serving Size: 1 (133 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 205.5
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 1.4 g
- Cholesterol 37.3 mg
- Sodium 162.3 mg
- Total Carbohydrate 15.4 g
- Dietary Fiber 2.9 g
- Sugars 4.3 g
- Protein 15.2 g