Saturday, April 9, 2011

Salad Season: Kristin’s Chicken Salad

As you may have guessed, Crock Pot season has come to an end (sad face).  The good news is that summer is upon us which means that it’s almost lake, camping, grilling and swimming time – YES!  As much as I dislike the heat, I do love the summer!  This year we are going to take the camper to a national park!  We haven’t decided which park to visit but we’re leaning towards Carlsbad Caverns.  They have a really nice RV park where we can set up camp and then Jeep over to check out the caverns.  This summer’s vacation schedule is going to be a little different then past summers.  With gas prices going up EVERY month it seems, our lake and camping trips are going to have to be less frequent – so we need to make them count!  What do you all have planned for the summer?

Anyway, I digress…back to chicken salad.  I’ve been making chicken salad since high school because I love it.  The recipe is pretty basic and it changes all the time.  This round I went with a healthier option that had fewer calories.  G and I are watching our cal intake and it’s amazing how quickly a recipe can climb in calories when mayo is involved!  The salad came out pretty tasty, so if you are looking to make a quick meal this summer – give it a try!   

The goods:

·         4 cups reduced fat canned chicken
·         5 scallions thinly sliced
·         1 1/2 teaspoons chopped fresh dill
·         2 tablespoons finely chopped parsley
·         2 celery stalks, cut into 1/4 inch diced
·         3/4 cup reduced fat mayo with olive oil
·         2 teaspoons lemon juice
·         1 1/2 teaspoons Dijon mustard
·         1 teaspoon kosher salt
·         Black pepper to taste


In a large bowl, mix together chicken, scallions, celery, parsley and dill.

In a small bowl, whisk mayo, Dijon mustard, lemon juice, salt and pepper to taste.  Add to chicken mix and stir until completely combined.  Refrigerate 30 minutes before serving.

Health tip: using my awesome Net Diary app, I was able to enter this recipe and calculate the calories for the sandwich pictured below!  The croissant was 275 calories and 3/4 cup of chicken salad came to 285 calories.    

* Serve on crackers, with sliced tomato and lettuce or sandwich style in a croissant as pictured.  Enjoy!  

1 comment:

  1. Okay, so maybe I jumped the gun blogging about summer...considering it's been freezing this weekend and even snowed a bit! Gotta love NM and its random weather.


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