Thursday, October 18, 2012

Low Fat Dill Chicken Salad

There is this Jewish deli right by our place in Chicago that has the best chicken salad I have ever had in my life.  I almost faked an allergic reaction to it once so they'd be legally obligated to list off every single ingredient.  Even the secret ones.   

Don't judge.  I do these things for you. 

Anyway, it's so creamy and so delicious and mmm just perfect.  I was craving it bad last weekend, so I thought I'd try to make a lighter version at home.  What turned out was a soul satisfying, company-worthy appetizer that I will be making over and over and over again.

Here we go:

3 Skinless Chicken Breasts
1/3 Cup Hellman's Light Mayonnaise 
1 Tbs Soy Sauce 
3 Ribs of Celery, Very Finely Chopped  
1/3 of a Red Onion, Very Finely Chopped 
1 Tsp of Freshly Squeezed Lemon Juice
2 Tbs of Fresh Dill, Chopped 
Freshly Ground Pepper 
1 Seedless Cucumber 

Poach the chicken breasts until done.  While still warm, but not hot, finely shred the chicken with your hands.   Finely chop the celery and red onion.  I put them both in a food processor to make sure they were minced as fine as possible.  Add the veggies and the rest of the ingredients to the shredded chicken.  Work everything together with your hands until it becomes nice and creamy.   Cut 1/2 inch slices of cucumbers and spoon out a little from the center, making a little divot. Spoon about a tablespoon of the chicken salad onto each cucumber rounds.

1 Weight Watchers point per piece.  Complete info below:

Stay hungry!

1 comment:

  1. I'm going to make these for my next party, they sound delicious! Thank you for the recipe.


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