this salad is onli 1 point and 145 calories taste it and enjoy,my sons like it.
For the Chicken Salad:
- 2 cups cooked and shredded skinless, boneless chicken breasts
- 1 cup diced celery
- 1 cup diced red bell pepper
- 1 cup diced cucumber
- 1/2 cup diced red onion
- 1/2 cup chopped fresh dill
- 1/2 cup chopped dill pickles
- Salt and pepper to taste
For the Dressing:
- 1/2 cup fat-free Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon cooking spray (instead of olive oil)
- 1 teaspoon honey (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Directions:
- Cook Chicken: Begin by cooking the skinless, boneless chicken breasts until tender and fully cooked. Shred the chicken into bite-sized pieces.
- Prepare Vegetables: Dice the celery, red bell pepper, cucumber, and red onion into uniform, bite-sized pieces.
- Chop Dill & Pickles: Finely chop fresh dill and dill pickles.
- Season Salad: In a large bowl, combine the chicken, diced vegetables, dill, and pickles. Season with salt and pepper to taste.
- Make Dressing: In a separate bowl, whisk together the fat-free Greek yogurt, Dijon mustard, apple cider vinegar, cooking spray, honey (if using), garlic powder, and onion powder.
- Toss Together: Gradually toss the chicken and vegetable mixture with the dressing, ensuring everything is evenly coated.
- Chill & Serve: Let the salad chill in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld.