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Lighter Chicken Salad

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Lighter Chicken Salad

Pass the deli tray and try our creamy, not-too-heavy rendition of an American lunch standby.

Prep: 15 minutes
Total: 30 minutes

Ingredients

Serves 6

  • 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

  1. 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.
  2. 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.
From Everyday Food, June 2008

Helpful Hint

To store, refrigerate up to 3 days.

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