Started February 12, 2019
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AuthorLesia PetrizioMakes 4 servings. Count as 1 protein, 1 fat, ¼ veggie
24 or 32 ounces of chicken breasts-cooked and either diced or shredded
2 Stalks Celery, Diced
4 Scallions, thinly sliced
1 ½ tsp Chopped fresh dill
2 tbsp Chopped fresh parsley
8 tbsp Light mayo
2 tsp Dijon mustard
Mortins light salt to taste
Black pepper
1
In a medium sized bowl, mix together the chicken, celery, scallions and herbs.
2
In a small bowl, mix together the mayo, Dijon, salt and pepper.
3
Add the mayo mixture to the chicken mixture and mix until well combined.
4
Refrigerate until ready to serve. It’s best if made the day before.
CategoryChicken
Ingredients
24 or 32 ounces of chicken breasts-cooked and either diced or shredded
2 Stalks Celery, Diced
4 Scallions, thinly sliced
1 ½ tsp Chopped fresh dill
2 tbsp Chopped fresh parsley
8 tbsp Light mayo
2 tsp Dijon mustard
Mortins light salt to taste
Black pepper
Directions
1
In a medium sized bowl, mix together the chicken, celery, scallions and herbs.
2
In a small bowl, mix together the mayo, Dijon, salt and pepper.
3
Add the mayo mixture to the chicken mixture and mix until well combined.
4
Refrigerate until ready to serve. It’s best if made the day before.
