Chicken salad has always been a favorite of mine. It can be made without adding tons of fat by using fat-free mayonnaise or fat-free Greek yogurt. I like to use baked, boneless/skinless chicken breasts, but when in a pinch a rotisserie chicken from the market comes in so handy. This is delicious served on toasted Marble-Rye Bread. It is a wonderful appetizer when served with cucumber slices. A mound of this chicken salad in the center of a plate of fresh greens with tomatoes and black olives is a unique lunch. The uses are countless. Chicken salad is versatile and a favorite of many: me for sure!
3 cups cooked chicken – diced into large pieces
3 tablespoons dried pineapple – diced small
1 tablespoons capers *
1-tablespoon extra-virgin-olive oil, cold pressed
¼ cup fresh asparagus – diced
½ cup fat-free mayonnaise
½ teaspoon celery salt
¼ teaspoon black pepper
In bowl add chicken and all the ingredients except the mayonnaise. Cover and refrigerate 30 minutes. Add mayonnaise, gently folding to keep chunks of chicken intact. Cover and chill thoroughly.
*If trying to cut down on sodium omit capers and substitute 2 teaspoon of apple cider vinegar for the capers.
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