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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Reviews(4)
102 Ratings
5 star values:
19
4 star values:
34
3 star values:
28
2 star values:
14
1 star values:
7
Anonymous
Rating: Unrated
01/05/2014
I skipped the buttermilk and cooked chxn breats in a crock pot on low for a few hours. Overall great chxn salad.
Anonymous
Rating: 5 stars
07/07/2013
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!
Anonymous
Rating: Unrated
09/09/2010
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?
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Anonymous
Rating: Unrated
06/27/2010
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.
