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Try our creamy, not-too-heavy rendition of an American lunch standby.

Source: Everyday Food, June 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To store, refrigerate up to 3 days. For richness with fewer calories, use a mix of light mayo and low-fat buttermilk. To boost flavor, add mustard, hot sauce, and lemon juice, plus onion and celery.

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102
  • Kevin89
    5 JAN, 2014
    I skipped the buttermilk and cooked chxn breats in a crock pot on low for a few hours. Overall great chxn salad.
    Reply
  • Kelley Hoffman
    7 JUL, 2013
    I was looking for a "lighter" version of chicken salad, and this recipe is absolutely delicious. You would never know it's lower-fat. I followed the recipe exactly, except I bought a rotisserie chicken, removed the skin, and shredded the breasts, which were wonderfully juicy and soft...it made an excellent chicken salad and the dish was so quick to prepare! I served this over diced avocado for a decadent and healthy lunch. Definitely a keeper...and I will be serving this at a party soon!
    Reply
  • MS11604812
    9 SEP, 2010
    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?
    Reply
  • MemphisJ
    27 JUN, 2010
    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.
    Reply

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