Veggie Packed Cheesy Chicken Salad (Reduced Fat)
I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.
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INGREDIENTS
Nutrition- 1cup cooked boneless skinless chicken breast, cubed
- 1⁄4
- 1⁄4
- 1⁄2cup Baby Spinach, roughly chopped
- 2 1⁄2tablespoons fat-free mayonnaise
- 2tablespoons nonfat sour cream
- 1⁄8teaspoon dried parsley
- 2teaspoons Dijon mustard
- 1⁄4
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DIRECTIONS
- Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
- Chill in the fridge for at least 30 minutes but you could do it the night before.
- Serve.
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