Lighter Chicken Salad
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Everyday Food, June 2008
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 6
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Ingredients
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
- 1/4 cup light mayonnaise
- 1/4 cup low-fat buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/2 to 1 teaspoon hot sauce
- 2 celery stalks, finely chopped
- 1/2 small red onion, finely chopped
- 1/4 cup chopped fresh parsley
Directions
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Bring 1 inch salted water to a boil in a large skillet with a tight-fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12 to 14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.
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In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens.
Cook's Note
To store, refrigerate up to 3 days.
Just made this, and it tastes delicious! However, the sauce part was a bit runny, and it was hard to keep the salad on the bread. What could make the sauce part a bit thicker? Maybe subbing out plain, non-fat yogurt for the buttermilk?
Made this (mostly) tonight. Have never prepped the chicken this way - simmering for 5 then "steaming". Was great, chicken was not over done, not tough or dry. It was tender and easy to chop and shred and eat. Manipulated the sauce/dressing a little bit but it was mostly the same. Husband said it was the best yet, he'd love to eat it on a regular basis.