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Title: Spicy Chicken Salad
Categories: Chicken Salad Lowcal
Yield: 7 Servings
| BUTTER BUSTERS | ||
| 12 | oz | Cooked white meat chicken; boneless and skinless |
| 4 | Egg whites; hard boiled and chopped | |
| 1/4 | c | Sweet pickle relish |
| 1 | tb | Onion; chopped |
| 1/4 | c | Celery; chopped |
| 8 | oz | Can water chestnuts; drained and chopped |
| 1 | tb | Mustard |
| 1/2 | c | Plain non-fat yogurt; or |
| 1/2 | c | Kraft fat-free Miracle Whip |
| 1 | Bottle fat-free Thousand Island dressing | |
| 1 | ts | Hickory salt seasoning |
Bake the chicken after you sprinkle the seasoning on it for about 20-30 minutes covered at 325 F. In a medium sized bowl combine all of the other ingredients. Remove the cooked chicken and chop into cubes. Fold it into the dressing mixture. Chill about 30 minutes. This is great served with non-fat saltine crackers or on a sandwich. It can also be served on a lettuce leaf with some fresh fruit.
Yields: 6-8 servings.
Per serving: Fat 1.75 g, calories 123, protein 14 g, cholesterol 42.4 mg, carbohydrate 7 g, sodium 214 mg.
Source: "Butter Busters The Cookbook."
Meal-Mastered by Joyce Burton.
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