EATING
Lemon-basil chicken salad
Lemon-basil chicken salad
Ingredients
| 1/2 cup | fat-free plain Greek yogurt |
| 1/4 cup | reduced-fat mayonnaise |
| 1/2 teaspoon | grated lemon zest |
| 1 tablespoon | fresh lemon juice |
| 1/4 teaspoon | ground black pepper |
| 4 cups | cooked diced skinless chicken breast |
| 2 | ribs celery, finely chopped |
| 1/2 | red bell pepper, diced |
| 1/4 cup | finely chopped sweet onion |
| 1/4 cup | fresh basil leaves, cut into thin slivers |
| 2 tablespoons | slivered almonds |
Directions
In a medium bowl, whisk together yogurt, mayonnaise, lemon zest, lemon juice and black pepper until smooth.
Add the chicken, celery, bell pepper, onion, basil and almonds; gently toss to coat. Cover and chill thoroughly, at least 1 hour.
8
Servings
10 minutes
Prep Time
none (1 hour chill time)
Cook Time
Nutrition facts
| Serving Size | 1/2 cup |
| Calories | 170 |
| Fat | 7 g |
| Sat Fat | 1.5 g |
| Trans Fat | 0 g |
| Cholesterol | 60 mg |
| Sodium | 130 mg |
| Carbohydrate | 3 g |
| Fiber | 1 g |
| Protein | 24 g |
