It’s easy to forget about chicken salad, you probably didn’t eat it all this past fall and winter.  But now is the time to cool down our protein offerings.

Chicken salad is delicious on crusty whole grain bread or a topper for a garden salad.  It also makes a nice addition to the lunch box with whole grain crackers.  Low in carbs and high in protein, you can enjoy chicken salad anytime.  The fresh dill is a nice enhancement and can be used in other recipes including dips, fish, potatoes, salads and pickles!

Ingredients:

• 2 large chicken breasts
• ½ cup Salad Dressing*
• 1 celery stalk, leaves included, chopped into small pieces
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon fresh dill

 Directions:

1. Boil chicken until done, about 15-20 minutes, let cool and then dice into small pieces.
2. Place diced chicken into a large bowl.
3. Add dressing, chopped celery, Dijon mustard, salt, pepper, and fresh dill.
4. Stir to combine. Taste and add more dill as needed for desired flavor.
5. Let cool in the refrigerator for one hour or more.
6. Serve as desired.

*Salad Dressing (for example Miracle Whip) is a slightly sweeter version of mayonnaise.  You can use mayo if preferred.

Serves 6

Nutrition per serving: 167 Calories, 10g Fat, 5g Carbohydrates, 14g Protein, 385mg Sodium