Almond-Dill Chicken Salad (Lowfat and Very Low GI)

Submitted by Treewoman

"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."

 

• Ready In: 2hrs 20mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

directions

1. Place the chicken, water chestnuts, celery, almonds and scallions in a large bowl and toss to mix well.
2. Put the mayonnaise, sour cream, dill and white pepper in small bowl and stir to mix well.
3. 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.
4. 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.