Weight Watchers Chicken Salad

"Perfectly simple! From a recent WW meeting; 4 points per serving."
 
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Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place chicken in a large saucepan and pour in enough water to cover it; set pan over high heat and bring to a boil. Boil until chicken is cooked through, about 10 minutes; drain. When chicken is cool enough to handle, cut into 1-inch cubes.
  • Transfer chicken to a large bowl and add celery, pickles, mayonnaise, sour cream, parsley, mustard, lemon juice, salt and pepper; mix until blended. Yields about 1 cup per serving.
  • For a Waldorf-like chicken salad, stir in 1/3 cup of diced apples and 2 tablespoons of chopped walnuts (for a total points value of 5 per serving).

Questions & Replies

  1. What is the nutritional info for this recipe if you don't use Weight Watchers? Or is there way to convert the point system to calorie content?
     
  2. How long could this be stored in the fridge?
     
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Reviews

  1. Again if you change the recipe DO NOT REVIEW IT ---- Post your own creation so we can tell you what was wrong with it! Jeez. We made it by recipe loved it
     
  2. I like to think of myself as a chicken salad connoisseur but I wanted a WW friendly version of this recipe... it is AMAZING!! So light and fresh tasting but tastes exactly like the chicken salad I love. Thank you so much!!
     
  3. This was VERY easy to make, which I absolutely love. It is a bit salty in taste, however I think next time I am going to skip the salt and pepper, but will be adding grapes and apples to the mix. All in all a decent WW receipe.
     
  4. Loved it! Bf liked it too. Subbed whipped cream cheese for the sour cream, doubled the pepper, and didn't have any parsely. I did however, serve this on whole wheat buns and topped the chicken with alfalfa sprouts. So summer-y! It's a keeper; thanks for sharing.
     
  5. Pretty good, like the simplicity, served on multi grain wrap
     
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Tweaks

  1. Super yummy, low-carb and low-fat, and quick/easy! A couple changes that I made: I substituted greek yogurt instead of the sour cream, I sprinkled in some garlic powder, I added some splenda, and also added in about 1/2 a cup of diced red onion. I calculated the calories with my ingredients and it came to only 165 calories per serving (4 total which were 3/4 cup each). Definitely gonna make again, but next time with less parsley! It was a little overpowering (but then again, I'm not really a parsley lover).
     
  2. Loved it! Bf liked it too. Subbed whipped cream cheese for the sour cream, doubled the pepper, and didn't have any parsely. I did however, serve this on whole wheat buns and topped the chicken with alfalfa sprouts. So summer-y! It's a keeper; thanks for sharing.
     

RECIPE SUBMITTED BY

SoCal transplant who pulled up her roots and moved alllllllllll the way to TN!
 
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