Lighter Chicken Salad
Serves 6
Prep Time: 15 min.
Total Time: 30 min.
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6-8 ounces each)
1/4 c. light mayonnaise
1/4 c. low-fat buttermilk
1 T. Dijon mustard
1 T. fresh lemon juice
1/2 to 1 t. hot sauce
2 celery stalks, finely chopped
1/2 small red onion, finely chopped
1/4 c. chopped fresh parsley
1. Bring 1 inch salted water to a boil in a large skillet with a tight fitting lid. Add chicken, cover, and reduce heat to medium-low. Simmer 5 minutes. Off heat, let chicken (still covered) steam until cooked through, 12-14 minutes. Remove from skillet; when cool enough, cut into chunks or shred with two forks.
2. In a medium bowl, stir together mayonnaise, buttermilk, mustard, lemon juice, and hot sauce. Stir in chicken, celery, onion, and parsley; season with salt and pepper. Serve on bread or over greens. (To store, refrigerate, up to 3 days.)
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