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Creamy Chicken Salad Recipe

Photo by: Taste of Home

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You can serve this delightful chicken salad on bread, buns or wrapped in a tortilla. "My husband likes it on crackers as a snack or on a bed of iceberg lettuce," says Jacklyn Salgado from Omaha, Nebraska.

This recipe is:

Healthy

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2 Servings
Prep: 30 min. + chilling

Ingredients

1 boneless skinless chicken breast half (6 ounces)
1/2 medium onion, chopped
1 celery rib, chopped
2 teaspoons chicken bouillon granules
1 garlic clove, minced
Dash pepper
DRESSING:
1/2 cup mayonnaise
1 to 2 tablespoons minced fresh cilantro
2 tablespoons finely chopped onion
Dash salt and pepper
Assorted crackers, optional

Directions

In a large saucepan, combine the chicken, onion, celery, bouillon, garlic and pepper; add water to cover by 1 in. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until chicken juices run clear.
Drain, reserving the onion, celery and garlic. Shred chicken and place in a bowl; add reserved onion mixture.
In a small bowl, combine the mayonnaise, cilantro, onion, salt and pepper. Spoon over chicken mixture; gently stir to coat. Cover and refrigerate until chilled. Serve with crackers if desired. Yield: 2 servings.

Nutrition Facts: 1/2 cup (prepared with reduced-sodium bouillon and fat-free mayonnaise; calculated without crackers) equals 170 calories, 4 g fat (1 g saturated fat), 54 mg cholesterol, 1,137 mg sodium, 15 g carbohydrate, 3 g fiber, 19 g protein.

Creamy Chicken Salad published in Cooking for 2 Fall 2007, p37

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