3/4 pound cooked chicken breast, cut into bite-sized pieces
1/2 cup celery, finely diced
1/3 cup dill pickle(s), or sweet gherkins, finely diced
1/4 cup reduced-calorie mayonnaise
2 tbsp reduced-fat sour cream
2 tbsp parsley, fresh, chopped
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
Directions:
Place all ingredients in a large bowl; mix until blended. Yields about 2/3 cup per serving.
Points: 3
1 comments:
I saw this recipe the other day on WW. I'm glad you tested it first. Now I don't have to be afraid.
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