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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Sarah_Jayne photo by Sarah_Jayne
photo by Sarah_Jayne photo by Sarah_Jayne
Ready In:
35mins
Ingredients:
9
Serves:
1-2
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ingredients

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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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Reviews

  1. Natalie J.
    Love this salad!! Made it twice in one week! I ate it on pita chips for lunch - so good!! I did add a little red onion to the second batch - even better!! Thank you for the recipe!!
     
  2. seesko
    This is so yummy! I cook up a bunch of chickenat the begining of the week for use in salads an such. That worked great for this recipe. I followed teh recipe almost exactly. I left out the shredded cheese. I put it on some whole wheat bread. Thanks for a yummy healthy sandwich. Made for bevy tag 2009.
     
  3. weekend cooker
    A very nice side dish to dinner tonight that I will be making in the future. Had this with one of my chicken recipes, and the nice variation of vegetables and cheese made this ONE GREAT SALAD. I did use regular mayonnaise though, but I don't think it made a difference since I can not tell the difference. Thanks for one heck of a salad. Made for 1-2-3 hit Wonders.
     
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