Zero Point Chicken Salad
This summery take on traditional chicken salad is full of fruit and savory seasonings to enhance the flavor and keep the Weight Watcher points at bay.
Servings: 10
Ingredients
- 2-12.5 oz cans white meat chicken in water drained and washed
- 8 oz can crushed pineapple drained
- 2 cups red grapes halved
- 2 stalks celery sliced
- 1/4 cup finely diced onion optional
- 1 tablespoon Dijon Mustard
- 2 tablespoons Light Mayo
- 3/4-1 Cup Non-fat 0% Greek Yogurt
- 1 tablespoon dry ranch seasoning
- 2 teaspoons Lemon Pepper or Mrs. Dash
Instructions
- Drain and wash canned chicken.
- Place in the bottom of a mixing bowl.
- Drain pineapple and add to bowl with chicken.
- Slice grapes in half, add to bowl.
- Cut celery into small slices, add to bowl.
- Dice onion, if using, and add to bowl.
- If water or juice has gathered in bottom of the bowl, pour or drain before adding other ingredients.
- Add remaining ingredients to the bowl.
- Using a spoon, softly turn together until all ingredients are incorporated.
- Refrigerate for 4 or more hours before serving. This recipe tastes better after it has had some time to set.
- Serve on bread, rice cakes, or with crackers and vegetables.
Notes
*Note that one serving is zero points, two servings are one point (purple plan). One serving is plenty with crackers or part of a salad plate. A typical sandwich would probably be two servings.
Variations that I love:
- fajita
- curry
- buffalo chicken
- traditional (aka, less fruity)