Almond-Dill Chicken Salad (Lowfat and Very Low GI)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 473.18 ml diced cooked chicken or 473.18 ml cooked turkey breast
- 226.79 g water chestnuts, drained and coarsely chopped
- 118.29 ml thinly sliced celery
- 118.29 ml toasted sliced almonds
- 59.14 ml sliced scallion
- 78.78 ml fat-free mayonnaise or 78.78 ml light mayonnaise
- 59.14 ml nonfat sour cream or 59.14 ml light sour cream
- 14.79 ml finely chopped fresh dill weed or 4.92 ml dried dill
- 0.61 ml white pepper
directions
- Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
- Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
- Add the mayonnaise mixture to the chicken mixture and toss to mix well. Stir in a little more mayonnaise if the mixture seems too dry.
- Cover 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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RECIPE SUBMITTED BY
Treewoman
Whitley City, Kentucky