Simple Chicken Salad
Lindsay says: This recipe goes together in a flash, and
the result is a simple, tasty and tangy salad which is perfect for summer
lunches and picnics, or as the filling for a crunchy sandwich. The quantities
given will make at least 12 sandwiches and will serve 6-10 for lunch.
Ingredients:
1/2 cup low-fat mayonnaise
1/3 cup plain fat-free yogurt
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper
6 chicken breasts, cooked, cooled and cubed; or equivalent cold chicken
leftovers.
1 cup diced celery
I can chick peas (garbanzo beans) - optional
Instructions:
If you need to, bake the chicken breasts for approximately 25 minutes until no longer pink. Chop into small pieces.
Put the chicken, celery and chick peas into a bowl and toss.
Mix all the other ingredients together well in another bowl, then combine.
Serve with crunchy lettuce and rolls!
4th of July idea:
Serve this chicken salad, surrounded by baby red tomatoes, in a blue bowl for
a delicious red, white and blue dish. It's easy to make for a crowd so you could
take it to your 4th of July picnic, too.
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