Copy­cat Chicken Salad

TAKES: 20 min. MAKES: 2 serv­ings

Simple & Delicious - - ON THE MENU -

This copy­cat Chik-fil-A chicken salad recipe is in­cred­i­bly easy to make, and your fam­ily will love it. It gets its sig­na­ture taste from the sweet pickle rel­ish. I like to use a thick crusty oat bread. —Julie Peter­son, Crofton, MD

1/2 cup re­duced-fat may­on­naise 1/₃ cup sweet pickle rel­ish 1/₃ cup finely chopped cel­ery 1/2 tsp. su­gar 1/₄ tsp. salt 1/₄ tsp. pep­per 1 hard-boiled large egg, cooled and minced 2 cups chopped cooked chicken breast 4 slices whole wheat bread, toasted 2 ro­maine leaves

Mix first seven in­gre­di­ents; stir in chicken. Line two slices of toast with let­tuce. Top with the chicken salad and re­main­ing toast.

PER SERV­ING 651 cal., 29g fat (5g sat. fat), 222mg chol., 1386mg sod., 45g carb. (18g sug­ars, 4g fiber), 51g pro.


Dou­ble the chicken mix­ture for lunch dur­ing the week—use as a sand­wich fill­ing, serve over salad greens or dol­lop onto crack­ers.

If you’re cook­ing your own bird for this recipe, you’ll need roughly half a pound of raw chicken for ev­ery cup of cooked chopped breast meat.

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